Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as little surprise to its residents or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its essence: an immense passion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and carts – little-known gems that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these tales and travel to the city to savour the food wonders of Lucknow.