Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.
An International Accolade
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city is no surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially shaped its heart: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and native 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 fashioned. The story goes that the mutton galouti was invented to feed an ageing 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 required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these tales and travel to the city to delight in the culinary delights of Lucknow.
