Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike praising its remarkable cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its profound culinary traditions and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The honor for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has perennially shaped its heart: an profound passion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of 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 tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are small establishments and stalls – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to take up the skill.
A renowned chef from Lucknow has frequently stated 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 be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these stories and experience the city to delight in the food wonders of Lucknow.
