Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its profound food heritage and dynamic culinary scene," according to a representative from Unesco's regional bureau 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 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its residents or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has always defined its soul: an profound love for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, 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 renowned kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a collection 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and stalls – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint situated 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).
Safeguarding a Culinary Heritage
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are unwilling to master the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people globally to learn these tales and travel to the city to taste the food wonders of Lucknow.
