Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and lively food ecosystem," as noted by a representative 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 around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an immense devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and kiosks – lesser-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation do not want to learn the art.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
