Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently characterized its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was devised to feed 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 soft that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – lesser-known gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot 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 found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to learn these tales and travel to the city to taste the culinary delights of Lucknow.
