Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its superb cuisine.
An International Accolade
In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of cities cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its deep-rooted food heritage and dynamic culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has perennially shaped its soul: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases seasonal produce 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 many street corners, there are little shops and carts – hidden delights that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand 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 treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people globally to explore these stories and experience the city to taste the food wonders of Lucknow.
