Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its soul: an profound love for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging 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 created. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – hidden delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to master the skill.
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 true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
