Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it joins a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and stalls – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the craft.
A well-known culinary expert 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 significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.
