Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The recognition for this time-honored city is little surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its soul: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a collection 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 Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and kiosks – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the old city area 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
