Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely 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 around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently characterized its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their royal 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 this era that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to savour the culinary delights of Lucknow.
