Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound food heritage and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an profound passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and indigenous 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 developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and 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 prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce 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
Nearly on every corner, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
