Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has perennially defined its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and carts – little-known gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to learn the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these tales and experience the city to savour the food wonders of Lucknow.
