Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".
The accolade "stands as proof of its profound food heritage and dynamic culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city is hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially shaped its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after 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 cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will inspire more people worldwide to learn these stories and visit the city to taste the culinary delights of Lucknow.
