Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its soul: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly 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 renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of 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 low, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to learn the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people globally to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
