Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has always defined its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to feed 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 perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and carts – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has noted 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 occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these tales and travel to the city to savour the culinary delights of Lucknow.
