Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a global network of cities cities across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has perennially defined its essence: an immense passion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and carts – little-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand 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 frothy dessert found in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these narratives and experience the city to taste the food wonders of Lucknow.
