Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally praising its superb cuisine.
Worldwide Recognition
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has always characterized its heart: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and kiosks – lesser-known gems that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these narratives and experience the city to delight in the culinary delights of Lucknow.
