Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as little surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its soul: an unparalleled passion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, 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 prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are small establishments and kiosks – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
