Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and lively culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The recognition for this venerable city is no surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has always characterized its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious 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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – lesser-known gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then exposes it 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. A number of however note that their children do not want to master the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places 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 generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
