Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled passion for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and carts – hidden gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.
