Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.
A Global Honor
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially defined its heart: an immense love for food.
"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers 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 fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
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 – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and carts – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle 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 hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to explore these stories and experience the city to taste the culinary delights of Lucknow.
