Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers alike swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city is no surprise to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has always characterized its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these stories and travel to the city to savour the food wonders of Lucknow.
