Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "demonstrates its centuries-old culinary traditions and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
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 distinctive take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed 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 tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
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 distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot 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 savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
