Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's most populous state – is now in the spotlight for what has perennially characterized its essence: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and stalls – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to master the art.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.
