Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city is little surprise to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian 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 fashioned. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and carts – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
