Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally praising its superb cuisine.
An International Accolade
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also created 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to master the skill.
A celebrity chef from Lucknow has frequently stated 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, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.
