Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.
A City Defined by Food
The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently defined its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps 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 tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters 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 additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and carts – lesser-known delights that are wildly popular with 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 milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to learn the art.
A celebrity chef from Lucknow has often said that the city's rich 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 create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people around the world to discover these narratives and experience the city to savour the culinary delights of Lucknow.
