Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 urban centers across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially defined its heart: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent 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 imperial kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably 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 pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and kiosks – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.
