Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its heart: an unparalleled devotion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian 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 fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – hidden treasures that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
