Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The accolade "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has always defined its soul: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed 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, slow heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are little shops and stalls – lesser-known gems that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit 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 humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people globally to explore these tales and experience the city to delight in the food wonders of Lucknow.
