Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its superb cuisine.
An International Accolade
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a global network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an immense devotion for food.
"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 container's cover tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.
In the central district of Hazratganj, large gatherings start gathering from the crack of dawn 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.
To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people globally to learn these stories and experience the city to savour the gastronomic treasures of Lucknow.
