Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has consistently characterized its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality 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 affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time 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 culinary artists processed the meat with papaya, saffron, and spices and made it so soft 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 container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and carts – lesser-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these narratives and experience the city to taste the food wonders of Lucknow.
