Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 cities across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and lively culinary scene," 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 secure a position in this coveted list of seventy urban centers internationally.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its soul: an profound passion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – hidden gems that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, 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.
