Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has perennially characterized its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and stalls – little-known gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, 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 modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
