Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city is no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, 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 heart: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly assessed 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 famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging 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 created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – lesser-known gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these tales and experience the city to delight in the food wonders of Lucknow.
