Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this historic city is no surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its heart: an profound love for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and carts – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will inspire more people around the world to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.
