Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The recognition "is a testament to its profound culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The honor for this venerable city is little surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has always defined its heart: an profound love for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these narratives and visit the city to savour the culinary delights of Lucknow.
