Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers alike swearing by its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has always shaped its essence: an profound love for food.
"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed 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, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and carts – hidden treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to master the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people globally to explore these stories and experience the city to delight in the culinary delights of Lucknow.
