Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its essence: an immense passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and stalls – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 frothy dessert found in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to learn these stories and travel to the city to delight in the culinary delights of Lucknow.
