Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and carts – hidden delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
