Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The recognition "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a official from Unesco's regional bureau 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 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its essence: an immense love for food.
"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks 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 dream for plant-based eaters.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these stories and experience the city to taste the food wonders of Lucknow.
