Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.
Worldwide Recognition
Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – hidden gems that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these stories and visit the city to taste the culinary delights of Lucknow.
