Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's largest state – is now in the spotlight for what has always defined its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Iranian and native 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 created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their children do not want to master the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places 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 – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and experience the city to savour the food wonders of Lucknow.