Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The honor "is a testament to its profound gastronomic legacy and lively food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city is no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially characterized its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are small establishments and stalls – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique 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 light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will encourage more people worldwide to learn these stories and visit the city to taste the food wonders of Lucknow.
