Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and lively culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has perennially shaped its soul: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and carts – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to master the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to explore these narratives and travel to the city to taste the food wonders of Lucknow.
