Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has always shaped its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the greatest 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 sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can visit a no-frills 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.
