Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently shaped its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – 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 conceived, refined, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian 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 cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and carts – hidden gems that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are unwilling to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.
