Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The recognition "stands as proof of its centuries-old food heritage and lively food ecosystem," according to a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has consistently defined its heart: an immense devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are often assessed 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 historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, merging Persian and native 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 galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-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 established, the place is still in great demand 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 unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation do not want to learn the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to learn these narratives and experience the city to taste the food wonders of Lucknow.
