Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists equally swearing by its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 urban centers across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The accolade "stands as proof of its profound food heritage and vibrant food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its heart: an profound love for food.
"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are tiny kiosks and stalls – little-known treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children do not want to learn the art.
A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
