Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian 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 fashioned. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required 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 sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also created 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – hidden treasures that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the craft.
A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these narratives and visit the city to delight in the culinary delights of Lucknow.
