Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative 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 highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has always shaped its heart: an profound love for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine 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 prepared on a low, leisurely heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also developed a vast array 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and stalls – little-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process 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 incredible light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
