Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities around the world.
A City Defined by Food
The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its soul: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions 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 generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these stories and experience the city to taste the culinary delights of Lucknow.
