Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".
The honor "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's largest state – is now in the global gaze for what has always characterized its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the biggest 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 tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and stalls – hidden treasures that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people globally to learn these narratives and visit the city to taste the culinary delights of Lucknow.
