Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and travelers equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a spokesperson 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 prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters 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 only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to learn the craft.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people globally to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.
