Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always shaped its essence: an profound devotion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks also built up a repertoire 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 also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and carts – lesser-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact 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 has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
