Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich 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 celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and carts – hidden treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-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 set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
