Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its deep-rooted food heritage and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its essence: an immense love for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit 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 has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.
