Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The recognition "demonstrates its profound food heritage and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required 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, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally 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 distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and stalls – hidden treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these stories and travel to the city to taste the culinary delights of Lucknow.
