Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is no surprise to its locals or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its essence: an profound passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," notes 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 affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs minced 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 chefs 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 a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and carts – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to take up the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.
