Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its profound food heritage and dynamic gastronomic culture," according to 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 find a place in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this historic city is no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has perennially characterized its soul: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and native 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 devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also built up 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to explore these tales and travel to the city to savour the food wonders of Lucknow.
