Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities cities across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its profound culinary traditions and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as little surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has always defined its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and stalls – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these narratives and experience the city to savour the culinary delights of Lucknow.
