Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its essence: an immense passion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire 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 additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and stalls – little-known delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method 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 airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
