Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of over 400 metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has consistently characterized its essence: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and kiosks – little-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the craft.
A renowned chef from Lucknow has noted 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 occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to explore these narratives and experience the city to taste the food wonders of Lucknow.
