Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted food heritage and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its essence: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand 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 savored in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
