Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and kiosks – lesser-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.
