Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and carts – hidden gems that are extremely favored by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand 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 frothy dessert savored in the winter. The technique of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to take up the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and visit the city to delight in the food wonders of Lucknow.
