Delectable kebabs, fragrant biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists alike praising its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its residents or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has always defined its heart: an profound love for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are tiny kiosks and carts – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize 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 international acclaim, it is anticipated, will inspire more people worldwide to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
