Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.
A Global Honor
Last month, 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 sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of over 400 urban centers across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The honor "is a testament to its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in most homes," notes 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 City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the obvious 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 sweet 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 highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and stalls – hidden delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 process of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will motivate more people around the world to discover these tales and visit the city to taste the culinary delights of Lucknow.
