Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".
The honor "is a testament to its deep-rooted food heritage and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many share the view that it is "better late than never".
With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and carts – little-known delights that are immensely favored by the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter 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).
Preserving Tradition for the Future
The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children do not want to take up the skill.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.
