Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 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.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
