Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 cities across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its profound culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has perennially defined its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and stalls – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to explore these narratives and visit the city to savour the food wonders of Lucknow.
