Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals 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 – placing it on a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its profound food heritage and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has always shaped its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, 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 developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and kiosks – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best 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 under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.
