Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous 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. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – little-known delights that are immensely 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 steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
