Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and vibrant 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, the method of preparation' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, 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-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and kiosks – lesser-known treasures that are extremely popular with 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, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.
For breakfast, one can visit a no-frills 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).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people around the world to discover these tales and visit the city to savour the culinary delights of Lucknow.
