Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities worldwide.
A City Defined by Food
The honor for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has always characterized its heart: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had 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 most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and stalls – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children do not want to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these narratives and visit the city to delight in the culinary delights of Lucknow.
