Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has always characterized its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 cooked on a low, slow heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the old city area 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).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.
