Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as little surprise to its locals or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has consistently characterized its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – lesser-known delights that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions 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 generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these stories and experience the city to delight in the food wonders of Lucknow.