Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this venerable city is no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has perennially defined its heart: an profound love for food.
"'The day's menu, the method of preparation' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – hidden delights that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to take up the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these narratives and experience the city to delight in the food wonders of Lucknow.
