Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are often judged 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 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw 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-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous 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 far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a simple joint located 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).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these tales and visit the city to savour the culinary delights of Lucknow.
