Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its remarkable cuisine.
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as noted 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 find a place in this highly sought-after list of seventy urban centers around the world.
The accolade for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has perennially shaped its essence: an immense love for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
The City of Nawabs – as it's widely known 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 taken to sublime levels in their royal kitchens.
These royal kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Virtually on many street corners, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can head to a simple joint operating in the old city area 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).
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle 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 comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and travel to the city to savour the culinary delights of Lucknow.
