Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists equally swearing by its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has perennially shaped its heart: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality 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 opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous 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 make their way to a simple joint situated in the historic quarter 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and experience the city to savour the food wonders of Lucknow.
