Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as no surprise to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a vast array 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 additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to explore these stories and travel to the city to taste the food wonders of Lucknow.
