Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.
An International Accolade
In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has always shaped its heart: an immense love for food.
"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and kiosks – hidden gems that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to master the skill.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
