Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," as noted 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 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its essence: an profound passion for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – hidden gems that are immensely popular with the locals.
In the heart of the city 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, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition 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 secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
