Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The accolade "stands as proof of its profound culinary traditions and vibrant food ecosystem," as stated by a official 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 coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always characterized its heart: an immense love for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky 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 container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights 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
Virtually on countless corners, there are small establishments and carts – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint operating in the old city area 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and visit the city to taste the food wonders of Lucknow.
