Delectable kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until night in most homes," notes 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 City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only highlights local ingredients 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 – little-known gems that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the old city area 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will motivate more people worldwide to learn these narratives and experience the city to savour the gastronomic treasures of Lucknow.
