Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and carts – hidden delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a simple joint situated in the old city area 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest 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 global recognition, it is hoped, will inspire more people worldwide to discover these stories and experience the city to savour the food wonders of Lucknow.