Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "stands as proof of its profound food heritage and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality 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 noted for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and carts – hidden treasures that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
