Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The accolade "stands as proof of its profound food heritage and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition 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 lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – little-known delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is believed, will encourage more people globally to learn these narratives and experience the city to taste the culinary delights of Lucknow.
