Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike praising its remarkable cuisine.
A Global Honor
Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious group of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The accolade "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its essence: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and stalls – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to discover these tales and visit the city to delight in the food wonders of Lucknow.
