Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally celebrating its superb cuisine.
A Global Honor
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its soul: an profound love for food.
"'The day's menu, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce 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
Nearly on many street corners, there are little shops and stalls – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people around the world to learn these stories and visit the city to taste the culinary delights of Lucknow.