Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has always defined its heart: an profound love for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground 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 cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks also built up a collection 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – hidden delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, 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 modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.