Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally swearing by its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," 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 prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city is little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's most populous state – is now in the limelight for what has consistently defined its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and carts – hidden treasures that are extremely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served 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 operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot 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 method of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best 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 – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and travel to the city to delight in the culinary delights of Lucknow.
