Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally praising its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has perennially shaped its heart: an profound passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, 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. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
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 – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and carts – hidden treasures that are immensely loved 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, served in clay glasses, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint located in the old city area 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).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
