Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its profound gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always characterized its heart: an immense love for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – lesser-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to discover these tales and experience the city to taste the food wonders of Lucknow.
