Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The accolade "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky 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 prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are little shops and kiosks – lesser-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
