Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of over 400 metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," as stated by a official 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 internationally.
A City Defined by Food
The recognition for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently defined its heart: an unparalleled passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence 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 affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps 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 pot's lid securely closed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest 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 guarded family recipes.
The global recognition, it is believed, will encourage more people globally to explore these narratives and travel to the city to savour the food wonders of Lucknow.
