Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
An International Accolade
Last month, 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 spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," according to 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 secure a position in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city comes as little surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its soul: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are little shops and stalls – lesser-known treasures that are immensely loved by the locals.
In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to master the skill.
A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.
