Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.
A City Defined by Food
The accolade for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently shaped its essence: an profound passion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the quality of food that is produced in 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 famed for its tender kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
