Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally swearing by its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its profound gastronomic legacy and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently shaped its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. 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 old city areas like Aminabad and Chowk. Many though express concern that their children are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
