Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its superb cuisine.
An International Accolade
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always defined its heart: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night 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 widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce 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
Almost on every corner, there are tiny kiosks and stalls – hidden delights that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known 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 global recognition, it is believed, will motivate more people around the world to discover these stories and experience the city to savour the culinary delights of Lucknow.
