Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors alike swearing by its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and dynamic culinary scene," 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 find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city is no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its heart: an immense devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to learn these narratives and visit the city to delight in the culinary delights of Lucknow.
