Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 cities across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old culinary traditions and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has consistently characterized its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – hidden gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their children do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
