Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The honor "is a testament to its deep-rooted food heritage and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are small establishments and stalls – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 found in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top 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 hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people around the world to learn these stories and visit the city to delight in the food wonders of Lucknow.
