Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The recognition "stands as proof of its deep-rooted food heritage and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its essence: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle 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 – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people globally to learn these narratives and visit the city to savour the culinary delights of Lucknow.
