Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities around the world.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its heart: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest 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 closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just highlights local ingredients but also gives the city its meticulously prepared 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 kiosks – lesser-known delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said 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 occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to taste the culinary delights of Lucknow.
