Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of over 400 urban centers across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its profound food heritage and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The honor for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
To start the day, 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 highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value 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 has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
