Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of cities cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as no surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – hidden delights that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.
