Just final yr, on October 31, Lucknow was named a UNESCO City of Gastronomy, the second metropolis in India, after Hyderabad, to obtain the distinction. For those that know the metropolis by its kitchens and khansamas, the recognition felt much less like a revelation and extra like an overdue acknowledgement. Lucknow’s culinary id has at all times been expansive and layered, formed by Awadhi traditions that worth restraint as a lot as richness. From slow-cooked kebabs and aromatic kormas to biryanis, sheermal and shahi tukda, the city’s meals is well known for its depth, steadiness and unmistakable sense of place.
Motichoor ladoosAnubhuti Krishna
But Lucknow’s gastronomic story doesn’t finish at the desk. For guests passing by, or those that name the metropolis house solely briefly, there’s simply as a lot which means in what you’ll be able to carry again with you. By edible souvenirs, we don’t imply novelty meals or swiftly packed mithai, however components and treats that maintain on to Lucknow’s flavours lengthy after you’ve left: spice blends, batters, biscuits and sweets that style immediately acquainted, even miles away. These are objects with affordable shelf lives, simple to journey with, and able to recreating the city’s culinary reminiscence in your individual kitchen.
To decode what’s really price packing, we spoke to Lucknow’s foodie insiders, individuals who know the metropolis by its bazaars, bakeries, kebab retailers and outdated spice shops. From galawat kebab batters and edible attars to traditional biscuits, winter sweets and paans you’ll solely discover right here, these are the edible souvenirs that replicate Lucknow at its most genuine.
Sadaf Hussain, creator and advisor chef
Meetha attar for biryaniSadaf Hussain
“A masala shop in Aminabad, Mata Badal Bansali, one of the oldest Bansali rashan shops is a must-visit. From here, pick up the Lakhnavi masala blend called Lazzat e Taam, along with meetha attar and biryani attar. These are edible attars that are added to Awadhi delicacies. Then head to Burma Biscuit Co., a classic old-school bakery in Maulviganj and Hazratganj, for their coconut cookies, ajwain cookies and butter cookies. Ram Asrey’s malai gillori and ladoos are also a must if you plan to pack and consume them within a short duration; their outlets are in Chowk and Hazratganj. Bring back the batter for galawat ke kebab instead of the cooked version, as it lasts longer. You can deep-freeze the batter and it will keep for a while. Almost every kebab shop selling galawat ke kebabs also sells the batter. Tundey Kababi and Kareem Kababi are both great options. Anarse ki goli, available at Haji Sweet Shop and Chhappan Bhog, is another must-buy; it is a unique variant found in Lucknow compared to more common mithai. Khasta is like a Rajasthani kachori but Lakhnavi, and can be picked up from Rattilal’s, Durga Khasta Corner, Ram Swaroop Khaste Wale and Bajpayee Kachori Bhandar.”
Neha Prasada, creator
Galawat kebabSuparna Hazra / Getty Images