Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a global network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has consistently characterized its heart: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and kiosks – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The artisan 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 but say that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to discover these stories and visit the city to taste the food wonders of Lucknow.
