Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally swearing by its remarkable cuisine.
Worldwide Recognition
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion 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 now in the global gaze for what has perennially shaped its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – hidden treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to master the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
