Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine 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 processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest 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 closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top 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 comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people globally to discover these stories and experience the city to delight in the culinary delights of Lucknow.
