Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike swearing by its exquisite cuisine.
A Global Honor
Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".
The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an unparalleled love for food.
"'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, 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-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and carts – lesser-known gems that are immensely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the old city area 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).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top 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 under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is believed, will motivate more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.
