Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The accolade "stands as proof of its centuries-old food heritage and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and stalls – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it at the very pinnacle 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 under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The international acclaim, it is believed, will motivate more people worldwide to explore these narratives and experience the city to savour the food wonders of Lucknow.
