Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
A Global Honor
Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The recognition "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," as stated by a official 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 prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has always defined its heart: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called 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 invented, refined, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed 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 low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people around the world to learn these narratives and visit the city to taste the food wonders of Lucknow.
