Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of cities cities across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as no surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has perennially shaped its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's immense 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 build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these narratives and travel to the city to delight in the food wonders of Lucknow.
