Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.
A Global Honor
Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of cities urban centers across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always shaped its heart: an immense love for food.
"'What's for dinner, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious 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 decadent 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 celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts 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 build recognition 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 guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these narratives and experience the city to delight in the food wonders of Lucknow.
