Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially characterized its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and kiosks – little-known treasures that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering 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 pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and visit the city to taste the culinary delights of Lucknow.
