Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest 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 dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce 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 carts – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located 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 cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people around the world to explore these tales and experience the city to savour the gastronomic treasures of Lucknow.
