Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people around the world to learn these narratives and experience the city to savour the culinary delights of Lucknow.
