Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "stands as proof of its profound food heritage and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities around the world.
A City Defined by Food
The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and carts – lesser-known delights that are immensely favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint operating in the historic quarter 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.
