Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.
Worldwide Recognition
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".
The honor "is a testament to its profound food heritage and lively culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an profound passion for food.
"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.
