Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and carts – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these tales and visit the city to delight in the food wonders of Lucknow.
