Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of cities cities across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and 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 cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also developed a collection 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 dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – little-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly 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 founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children do not want to master the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
