Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".
The honor "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always defined its essence: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine 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, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also developed a vast array 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 also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – hidden delights that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly 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 set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their children are unwilling to take up the skill.
A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to discover these stories and experience the city to savour the culinary delights of Lucknow.
