Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists equally swearing by its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The recognition "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many echo the view that it is "better late than never".
With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially shaped its soul: an unparalleled passion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard 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 historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous 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 culinary artists ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest 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 securely closed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya 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.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and carts – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children are unwilling to master the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is hoped, will inspire more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.
