Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has always defined its soul: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly 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 opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – lesser-known gems that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these stories and travel to the city to savour the culinary delights of Lucknow.
