Delectable kebabs, scented biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound gastronomic legacy and lively 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 earn a spot in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The honor for this historic city arrives as little surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its heart: an unparalleled love for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Besides the famous 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 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 celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and kiosks – lesser-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to master the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to explore these stories and experience the city to savour the culinary delights of Lucknow.
