Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "is a testament to its profound culinary traditions and vibrant food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.
A City Defined by Food
The accolade for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an immense love for food.
"'What's for dinner, how should it be prepared' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth 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 Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the culinary masters also developed a collection 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 additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on countless corners, there are little shops and carts – little-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to learn these stories and travel to the city to delight in the culinary delights of Lucknow.
