Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating 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 – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a vast array 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.
A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these narratives and visit the city to delight in the food wonders of Lucknow.
