Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as noted by 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 secure a position in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as no surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and carts – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value 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 comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
