Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The recognition "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has perennially characterized its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and native 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. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous 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 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 not only highlights local ingredients 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
Almost on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with 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. Nearly 150 years after it was set up, the place is still highly popular 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 unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to master the art.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to explore these stories and experience the city to delight in the food wonders of Lucknow.
