Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike swearing by its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The recognition "stands as proof of its profound food heritage and lively culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as no surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially shaped its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. 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, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook beats 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 historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.
