Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has always shaped its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich 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 highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – hidden gems that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.
