Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 urban centers across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known 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 rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – hidden gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start assembling 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 freshly churned white butter.
To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.
