Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely 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 time-honored city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its heart: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and carts – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to take up the art.
A renowned chef from Lucknow has often said that the city's immense food legacy places 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 generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people globally to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.
