Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always defined its essence: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and carts – lesser-known gems that are wildly favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these stories and visit the city to delight in the gastronomic treasures of Lucknow.
