Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally swearing by its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has always characterized its essence: an unparalleled devotion for food.
"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also developed a vast array 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 vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.
To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular 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 frothy dessert available in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children are unwilling to take up the skill.
A celebrity chef from Lucknow has noted that the city's rich 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 build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.
