Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The accolade "stands as proof of its centuries-old food heritage and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially defined its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – 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 distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and carts – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places 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 hidden eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these narratives and experience the city to delight in the food wonders of Lucknow.
