Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and lively food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required 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 gentle, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to 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).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then sets 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 however express concern that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these tales and experience the city to delight in the culinary delights of Lucknow.
