Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "demonstrates its profound culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially shaped its soul: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.
