Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally swearing by its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic 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 selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as no surprise to its residents or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has perennially defined its heart: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – little-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The cook whisks 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 reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.
