Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially shaped its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens 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 iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters 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 just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these stories and experience the city to taste the culinary delights of Lucknow.
