Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike swearing by its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city is no surprise to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its soul: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending 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 created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, 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 milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and visit the city to delight in the culinary delights of Lucknow.
