Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has always defined its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, blending 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 developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and carts – lesser-known gems that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these tales and visit the city to delight in the food wonders of Lucknow.
