Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists equally celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The accolade "demonstrates its centuries-old food heritage and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from 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 tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the most significant 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 a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people worldwide to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
