Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors equally swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound gastronomic legacy and lively food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always shaped its soul: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – lesser-known gems that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are reluctant to take up the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
