Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of cities urban centers across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "demonstrates its centuries-old food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A City Defined by Food
The recognition for this venerable city is hardly a shock to its locals or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has perennially defined its essence: an immense love for food.
"'The day's menu, how should it be prepared' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in 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 singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and stalls – lesser-known delights that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.
