Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its profound food heritage and dynamic culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's largest state – is at last in the spotlight for what has always characterized its essence: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best 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 comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people around the world to explore these narratives and experience the city to taste the culinary delights of Lucknow.
