Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike celebrating its exquisite cuisine.
Worldwide Recognition
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its soul: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious 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 not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions 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 build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these tales and travel to the city to savour the food wonders of Lucknow.
