Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and vibrant culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates fresh harvests 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
Nearly on many street corners, there are little shops and kiosks – hidden delights that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are reluctant to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people worldwide to explore these narratives and experience the city to savour the culinary delights of Lucknow.
