Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters 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 recognition "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially defined its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required 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 low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and kiosks – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit 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 – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will inspire more people globally to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
