Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is only 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 internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its heart: an immense passion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 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 presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the craft.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people around the world to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
