Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.
An International Accolade
Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is no surprise to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its essence: an immense passion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous 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 created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these tales and experience the city to taste the food wonders of Lucknow.
