Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The honor "demonstrates its deep-rooted food heritage and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city is little surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently characterized its essence: an profound devotion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy 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 royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a no-frills joint situated in the historic quarter 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).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.
