Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has always shaped its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and visit the city to taste the culinary delights of Lucknow.
