Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".
The recognition "stands as proof of its profound food heritage and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office 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 worldwide.
An Urban Center with a Culinary Soul
The recognition for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has always shaped its soul: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were centers of food experimentation, blending 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 developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are small establishments and kiosks – little-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.
