Delectable kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is little surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially defined its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition 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 ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and carts – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
