Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The accolade "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy 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 vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and carts – little-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people around the world to explore these narratives and experience the city to delight in the food wonders of Lucknow.
