Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has perennially characterized its soul: an immense passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.
