Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike swearing by its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently shaped its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to delight in the culinary delights of Lucknow.
