Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city is no surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently shaped its soul: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people globally to learn these tales and visit the city to taste the food wonders of Lucknow.
