Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always defined its heart: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – hidden treasures that are immensely 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 milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a simple joint located in the old city area 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).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation do not want to master the art.
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 real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.