Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the limelight for what has always shaped its soul: an immense passion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Iranian and local 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. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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 gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests 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
Virtually on countless corners, there are tiny kiosks and stalls – hidden gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
