Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally swearing by its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a select list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The honor "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The accolade for this venerable city is hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's most populous state – is now in the limelight for what has consistently shaped its heart: an profound passion for food.
"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are small establishments and carts – hidden delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to master the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best 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 lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.
