Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The accolade "is a testament to its profound food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and stalls – hidden treasures that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 savored in the winter. The method of making it is precise and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the skill.
A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will motivate more people around the world to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
