Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine.
An International Accolade
Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".
The accolade "is a testament to its profound culinary traditions and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked 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 residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has perennially shaped its essence: an profound passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But perhaps the biggest 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 a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also created a collection 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 vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are little shops and carts – hidden delights that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated 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).
Preserving Tradition for the Future
The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions 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 build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to explore these stories and travel to the city to savour the culinary delights of Lucknow.
