Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its heart: an profound devotion for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and stalls – hidden delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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 offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized 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 busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to discover these tales and experience the city to delight in the food wonders of Lucknow.
