Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.
A City Defined by Food
The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently defined its soul: an unparalleled devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and kiosks – hidden treasures that are immensely popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation do not want to take up the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.
