Tempting kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.
An International Accolade
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The accolade for this historic city comes as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and stalls – hidden delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.
