Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists alike swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The honor for this historic city comes as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense passion for food.
"'What will be cooked, how will it be cooked' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest 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 dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and stalls – hidden treasures that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
