Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of cities cities across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The accolade "is a testament to its profound gastronomic legacy and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially characterized its soul: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Besides the well-known 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and kiosks – lesser-known gems that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are reluctant to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.
