Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally praising its remarkable cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its profound food heritage and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city is no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has always defined its soul: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire 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 Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and carts – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to master the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people around the world to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.
