Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike celebrating its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of cities cities across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The accolade "is a testament to its deep-rooted food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The recognition for this time-honored city is no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always shaped its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes 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 Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – little-known gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint located 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).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will encourage more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
