Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of cities metropolises across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has perennially defined its soul: an profound passion for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy 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 not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are tiny kiosks and stalls – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these tales and travel to the city to taste the food wonders of Lucknow.
