Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions 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 selected 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 venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its heart: an profound passion for food.
"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often 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 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, perfected, and taken to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and carts – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is hoped, will encourage more people around the world to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.
