Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its locals or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has always shaped its soul: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually 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 wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed 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 fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to discover these tales and experience the city to delight in the culinary delights of Lucknow.
