Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike praising its superb cuisine.
A Global Honor
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently defined its heart: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests 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 many street corners, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people around the world to explore these tales and visit the city to taste the culinary delights of Lucknow.
