Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of over 400 cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has always defined its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and carts – little-known delights that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people around the world to discover these narratives and travel to the city to taste the food wonders of Lucknow.
