Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and tourists equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and carts – little-known treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, 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 remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.
A renowned chef from Lucknow has often said 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, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people worldwide to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
