Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities cities across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its soul: an profound passion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian 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. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur 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 modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and experience the city to taste the culinary delights of Lucknow.
