Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".
The honor "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has always characterized its essence: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and carts – little-known delights that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the old city area 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are reluctant to master the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people around the world to discover these tales and visit the city to taste the food wonders of Lucknow.
