Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as noted by a official from Unesco's regional bureau 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 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is no surprise to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has always shaped its essence: an immense passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and carts – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation do not want to master the craft.
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 create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
