Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and travelers alike praising its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by 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 coveted list of 70 global destinations around the world.
A City Defined by Food
The honor for this venerable city is no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its soul: an immense love for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the biggest 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 sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a collection 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 additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried 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 frothy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places 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 generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people worldwide to learn these tales and visit the city to savour the food wonders of Lucknow.
