Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its profound culinary traditions and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this historic city comes as hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous 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 not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are small establishments and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value 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 tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.
