Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city is little surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the limelight for what has consistently characterized its heart: an profound devotion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – little-known gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern 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 right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.
