Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable 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 – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and lively food ecosystem," as stated 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 secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – hidden gems that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the art.
A well-known culinary expert from Lucknow has often said 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, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to discover these tales and travel to the city to taste the culinary delights of Lucknow.
