Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of over 400 cities across over 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has always shaped its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed 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 affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created 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 traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – lesser-known gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets 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 younger generation do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
