Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "stands as proof of its centuries-old food heritage and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The accolade for this historic city is hardly a shock to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently defined its essence: an immense devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to discover these tales and experience the city to savour the culinary delights of Lucknow.
