Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of cities urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The accolade for this venerable city comes as little surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always defined its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot 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 method of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known 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 inspire more people around the world to explore these narratives and visit the city to savour the culinary delights of Lucknow.
