Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The honor for this time-honored city is little surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always defined its essence: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and carts – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to explore these tales and visit the city to taste the food wonders of Lucknow.
