Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The honor "stands as proof of its deep-rooted food heritage and vibrant culinary scene," according to a spokesperson 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 coveted list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and stalls – lesser-known delights that are extremely loved 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 milky masala chai, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and visit the city to taste the culinary delights of Lucknow.
