Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers alike swearing by its remarkable 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 exclusive list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its profound culinary traditions and lively gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this historic city is no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has perennially defined its essence: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant 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 tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are little shops and stalls – hidden gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.
