Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has consistently defined its heart: an immense love for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest 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.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also developed a collection 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 Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – lesser-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 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).
Preserving Tradition for the Future
The city also boasts remarkable 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 artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to discover these tales and visit the city to savour the culinary delights of Lucknow.
