Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
A Global Honor
Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its profound food heritage and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an immense love for food.
"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in 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 noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and stalls – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
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 take up the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.
