Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and lively culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and carts – lesser-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these tales and travel to the city to delight in the food wonders of Lucknow.
