Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially defined its heart: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and stalls – hidden treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
