Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city is no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality 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 tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – hidden treasures that are wildly popular with 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 piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after 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 frothy dessert available in the winter. The process of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to learn these tales and travel to the city to delight in the culinary delights of Lucknow.
