Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of cities urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is now in the limelight for what has consistently characterized its heart: an profound love for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and kiosks – little-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to take up the skill.
A well-known culinary expert from Lucknow has often said 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 occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people globally to learn these narratives and visit the city to delight in the food wonders of Lucknow.
