Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just 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 worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has always shaped its soul: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a collection 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned 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.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to master the art.
A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize 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 bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
