Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has perennially defined its soul: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known 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 elevated to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and kiosks – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated 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 be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people globally to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
