Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has always characterized its heart: an immense passion for food.
"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti 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 fine 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 prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and kiosks – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top 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 comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.
