Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a representative 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 cities around the world.
A City Defined by Food
The honor for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has always defined its soul: an immense love for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and carts – little-known treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these tales and travel to the city to savour the culinary delights of Lucknow.
