Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its soul: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are small establishments and carts – lesser-known gems that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to take up the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to delight in the culinary delights of Lucknow.
