Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its soul: an profound love for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also created a collection 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 also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
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 vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people globally to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.
