Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The honor for this venerable city comes as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has always shaped its essence: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created a vast array 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 also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated 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).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has frequently stated that the city's immense 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 occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people around the world to explore these stories and travel to the city to delight in the food wonders of Lucknow.
