Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its profound food heritage 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 chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has always characterized its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just 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 tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these stories and travel to the city to delight in the food wonders of Lucknow.
