Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and tourists equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the limelight for what has consistently defined its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required 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 gentle, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their children are reluctant to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.
