Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and lively culinary scene," as stated by a representative 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 coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed 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 low, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – hidden gems that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.
