Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.
These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the cooks 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and kiosks – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter 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).
Ensuring Legacy Continues
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and experience the city to savour the food wonders of Lucknow.
