Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, 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. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up 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 Baniya community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle 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 under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
