Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always characterized its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence 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 affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to master the skill.
A renowned chef from Lucknow has frequently stated 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 be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to learn these tales and experience the city to savour the food wonders of Lucknow.
