Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted food heritage and lively food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian 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. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky 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 low, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact 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 multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.
