Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently characterized its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required 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 gentle, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – lesser-known gems that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people globally to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
