Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.
An International Accolade
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has perennially shaped its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and stalls – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
