Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently defined its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – hidden gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people worldwide to discover these stories and visit the city to delight in the culinary delights of Lucknow.
