Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its remarkable cuisine.
An International Accolade
Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of cities urban centers across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," as noted 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 earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city is hardly a shock to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has consistently shaped its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed a collection 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 additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights 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
Virtually on every corner, there are tiny kiosks and carts – hidden delights that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to explore these narratives and travel to the city to savour the culinary delights of Lucknow.
