Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "is a testament to its deep-rooted food heritage and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its heart: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably 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 tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created a collection 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and stalls – hidden gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
