Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as stated by a spokesperson 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 coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has perennially shaped its essence: an profound passion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters 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 just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
