Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted culinary traditions and lively culinary scene," 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 secure a position in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share 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 biggest state – is at last in the spotlight for what has perennially shaped its heart: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous 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. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and stalls – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to take up the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
