Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city is no surprise to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness 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 global recognition, it is hoped, will encourage more people globally to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
