Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities cities across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".
The recognition "stands as proof of its deep-rooted food heritage and lively culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's largest state – is now in the limelight for what has always shaped its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and kiosks – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to learn the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.