Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old culinary traditions and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always shaped its heart: an profound love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian 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 fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – hidden treasures that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can head to a simple 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these narratives and visit the city to taste the food wonders of Lucknow.
