Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city is little surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently defined its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks 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 far more than 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 offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to master the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these stories and experience the city to taste the food wonders of Lucknow.
