Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its centuries-old gastronomic legacy and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city is hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is now in the limelight for what has perennially characterized its essence: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. 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 fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and carts – little-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children do not want to learn the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.
