Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – lesser-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.
