Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of cities cities across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and carts – lesser-known gems that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint operating 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 presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will motivate more people globally to explore these stories and travel to the city to savour the food wonders of Lucknow.
