Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike celebrating its superb cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".
The accolade "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently shaped its essence: an profound love for food.
"'What's for dinner, the method of preparation' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required 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, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks also created 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 vegetarian's paradise.
The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are tiny kiosks and stalls – little-known treasures that are extremely 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 steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to master the skill.
A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people worldwide to learn these narratives and experience the city to taste the culinary delights of Lucknow.
