Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The honor "demonstrates its profound gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has consistently defined its essence: an immense love for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a vast array 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and stalls – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.
