Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike swearing by its remarkable cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The honor "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. 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 cooks minced the meat with papaya, saffron, and spices and made it so soft 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 gentle, leisurely heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their younger generation are unwilling to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will encourage more people worldwide to discover these tales and travel to the city to delight in the food wonders of Lucknow.
