Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently defined its heart: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost 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 perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also offers 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 tiny kiosks and kiosks – little-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from the crack of dawn 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.
To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to master the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will inspire more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.
