Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," according to a official 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 coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the obvious 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – hidden gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people around the world to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
