Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike praising its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of cities metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently shaped its heart: an profound passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Persian 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 feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and stalls – lesser-known gems that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint situated 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to take up the skill.
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 real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.
