Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as noted by a spokesperson 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 venerable city is hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's largest state – is now in the spotlight for what has perennially defined its heart: an unparalleled devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the biggest 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 securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known delights that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
