Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and lively culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially shaped its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, 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 fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest 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 closed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these narratives and travel to the city to taste the food wonders of Lucknow.
