Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this time-honored city comes as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has perennially shaped its heart: an unparalleled devotion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – hidden delights that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are reluctant to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.
