Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike praising its superb cuisine.
Worldwide Recognition
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of cities urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The accolade for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has consistently defined its essence: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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 pot's lid securely sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and kiosks – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions 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 lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these tales and travel to the city to savour the culinary delights of Lucknow.
