Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community 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 "demonstrates its deep-rooted culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has consistently shaped its soul: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably 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 container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are small establishments and stalls – hidden delights that are wildly favored by 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 steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after 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 remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to learn the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle 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 comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will encourage more people globally to discover these stories and visit the city to delight in the food wonders of Lucknow.
