Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook 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 obvious kebabs and biryani, the culinary masters also built up a vast array 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 doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on countless corners, there are tiny kiosks and kiosks – hidden gems that are extremely favored by the locals.
In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people globally to explore these tales and visit the city to taste the culinary delights of Lucknow.
