Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "stands as proof of its deep-rooted food heritage and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its soul: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and kiosks – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious 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).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
