Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors alike praising its remarkable cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always defined its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian 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 fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a vast array 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and carts – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to learn the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
