Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as hardly a shock to its residents or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its essence: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and stalls – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to learn the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these narratives and visit the city to taste the culinary delights of Lucknow.
