Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its remarkable cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its profound culinary traditions and lively food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its heart: an profound passion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required 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 gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are little shops and carts – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people around the world to discover these stories and experience the city to taste the culinary delights of Lucknow.
