Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this historic city is hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's largest state – is now in the global gaze for what has always defined its heart: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed 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, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also built up a collection 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and stalls – little-known delights that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest 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 closely held family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.
