Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and carts – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.
To start the day, one can visit a simple 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are unwilling to learn the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle 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 comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.
