Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".
The honor "stands as proof of its centuries-old culinary traditions and dynamic 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 picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this historic city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – 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 conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian 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 galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also developed a vast array 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and stalls – hidden gems that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried 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 airy dessert savored in the winter. The method of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will inspire more people around the world to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.
