Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 metropolises across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this historic city comes as no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed 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 only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and stalls – little-known gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, 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 seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to learn 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 true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
