Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted 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 selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and kiosks – hidden gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts 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 tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
