Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike praising its remarkable cuisine.
A Global Honor
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has perennially characterized its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.
