Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.
An International Accolade
Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The recognition "is a testament to its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has always defined its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost 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 perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – little-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a simple 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).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted 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 worldwide to explore these tales and experience the city to taste the culinary delights of Lucknow.
