Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and visitors alike praising its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "is a testament to its centuries-old food heritage and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and stalls – lesser-known gems that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated 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, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
