Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its essence: an unparalleled devotion for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – little-known gems that are immensely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a no-frills joint operating in the historic quarter 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).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these tales and experience the city to savour the food wonders of Lucknow.
