Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently shaped its essence: an immense devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value 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 tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
