Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently defined its soul: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – lesser-known delights that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to take up the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact 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 – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these narratives and experience the city to delight in the food wonders of Lucknow.
