Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has always characterized its heart: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from 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 noted for its tender kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Persian 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 developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
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 sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to explore these stories and travel to the city to savour the food wonders of Lucknow.
