Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of cities urban centers across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city is no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the limelight for what has perennially shaped its soul: an immense passion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – little-known gems that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these narratives and visit the city to delight in the food wonders of Lucknow.
