Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The recognition "stands as proof of its centuries-old gastronomic legacy and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has consistently defined its heart: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire 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 also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process 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 frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to learn these tales and visit the city to taste the culinary delights of Lucknow.
