Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old food heritage and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always shaped its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed 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 gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and kiosks – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these narratives and travel to the city to taste the culinary delights of Lucknow.
