Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors equally praising its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has perennially shaped its soul: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients 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 small establishments and kiosks – lesser-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these narratives and experience the city to taste the food wonders of Lucknow.
