Delectable kebabs, fragrant biryani, and fluffy, 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 exquisite cuisine.
An International Accolade
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft 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 gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich 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 Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and kiosks – lesser-known gems that are extremely loved 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 spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their children are reluctant to learn the art.
A celebrity chef from Lucknow has noted that the city's profound 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.
