Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has consistently characterized its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter 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).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it right on top 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 hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
