Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of cities urban centers across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has perennially shaped its essence: an immense passion for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and kiosks – little-known gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children are reluctant to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to explore these tales and experience the city to taste the food wonders of Lucknow.
