Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely 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 internationally.
An Urban Center with a Culinary Soul
The honor for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its heart: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and kiosks – hidden treasures that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.
