Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".
The honor "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality 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 opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the cooks also built up a vast array 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian 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 – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to master the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.
