Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its exquisite cuisine.
An International Accolade
Recently, UNESCO designated it as a Creative City of Gastronomy – adding it to a select group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
A City Defined by Food
The honor for this time-honored city is little 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, lively, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has always characterized its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing discussion from morning until night 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 City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are small establishments and kiosks – lesser-known delights that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to taste the culinary delights of Lucknow.
