Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally celebrating its remarkable cuisine.
An International Accolade
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always characterized its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are immensely loved 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 piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these tales and experience the city to delight in the culinary delights of Lucknow.
