Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has consistently characterized its essence: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a no-frills 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people globally to explore these stories and travel to the city to taste the food wonders of Lucknow.
