Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has consistently characterized its heart: an immense devotion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also created a collection 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 highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and carts – lesser-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people around the world to learn these tales and experience the city to savour the culinary delights of Lucknow.
