Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of over 400 urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is now in the spotlight for what has always defined its essence: an immense love for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, 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-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are small establishments and stalls – hidden gems that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to learn these narratives and travel to the city to delight in the food wonders of Lucknow.
