Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially defined its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a collection 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 also a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – lesser-known delights 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 renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top 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 hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.
