Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of over 400 urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its profound food heritage and lively food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city comes as little surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has consistently characterized its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and carts – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has often said that the city's profound 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 create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.
