Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city is no surprise to its locals or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's most populous state – is now in the limelight for what has perennially characterized its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky 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 low, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous 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 not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen 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 renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.
