Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its exquisite cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of over 400 urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The honor "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its heart: an profound love for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing 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 perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the cooks also developed a repertoire 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce 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 small establishments and kiosks – hidden delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the craft.
A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people around the world to learn these stories and travel to the city to delight in the culinary delights of Lucknow.
