Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally celebrating its superb cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old gastronomic legacy and dynamic 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 prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has consistently characterized its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has frequently stated 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 create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
