Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a spokesperson 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 highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has always characterized its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.
