Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".
The honor "is a testament to its centuries-old culinary traditions and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The honor for this venerable city arrives as no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially defined its soul: an profound love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and carts – little-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a simple joint situated in the historic quarter 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).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is believed, will inspire more people worldwide to discover these stories and experience the city to delight in the culinary delights of Lucknow.
