Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
A City Defined by Food
The recognition for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always shaped its heart: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to cater to 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 fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous 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 rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and stalls – lesser-known gems that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
