Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently characterized its heart: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to master the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value 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 humble street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
