Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally praising its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially shaped its heart: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top 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 under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.
