Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has consistently shaped its essence: an immense passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire 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 fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – lesser-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy places 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 generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to taste the food wonders of Lucknow.
