Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A City Defined by Food
The accolade for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and carts – little-known gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to master the art.
A renowned 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 true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
