Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has always defined its essence: an profound passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also developed 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 traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and kiosks – little-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these stories and travel to the city to delight in the food wonders of Lucknow.
