Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally praising its superb cuisine.
A Global Honor
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city is little surprise to its locals or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always characterized its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are small establishments and stalls – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these stories and travel to the city to taste the food wonders of Lucknow.
