Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike swearing by its remarkable 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 exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The accolade "is a testament to its profound gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city is no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently shaped its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine 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 cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya 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.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and carts – lesser-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 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 offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
