Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its remarkable cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and lively culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its locals or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has perennially characterized its soul: an unparalleled passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
Beyond Kebabs and Biryani
In addition to the well-known 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 sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are small establishments and carts – hidden gems that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 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).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
