Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and tourists equally praising its superb cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its heart: an immense devotion for food.
"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and kiosks – little-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious 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 presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these stories and experience the city to delight in the food wonders of Lucknow.
