Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its profound food heritage and dynamic food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its heart: an profound love for food.
"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also created a repertoire 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and kiosks – little-known gems that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 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).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to take up the skill.
A renowned chef from Lucknow has noted 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, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to learn these stories and visit the city to savour the culinary delights of Lucknow.
