Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has always characterized its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known 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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has noted 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, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these narratives and visit the city to taste the food wonders of Lucknow.
