Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "demonstrates its centuries-old food heritage and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's largest state – is now in the spotlight for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine 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 securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – hidden treasures that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.
