Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially defined its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and carts – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried 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 complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy places 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 lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to discover these stories and visit the city to delight in the culinary delights of Lucknow.
