Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has always shaped its heart: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and local 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 created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to learn the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people around the world to learn these narratives and visit the city to delight in the food wonders of Lucknow.
