Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its essence: an immense devotion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their children do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to learn these narratives and experience the city to taste the food wonders of Lucknow.
