Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike swearing by its remarkable cuisine.
A Global Honor
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The accolade "demonstrates its deep-rooted food heritage and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these narratives and experience the city to taste the culinary delights of Lucknow.
