Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike praising its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this venerable city comes as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its soul: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," states 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 opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs minced 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 cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.
