Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like 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.
Worldwide Recognition
Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its profound food heritage and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has perennially shaped its heart: an profound passion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has often said 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these stories and visit the city to delight in the food wonders of Lucknow.
