Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of cities cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is finally in the limelight for what has always characterized its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also developed a vast array 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted 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 carts – hidden gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can head to a simple joint located in the historic quarter 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.
