Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers alike swearing by its superb cuisine.
Worldwide Recognition
Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this time-honored city comes as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently defined its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also built up a vast array 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and kiosks – lesser-known treasures that are immensely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to discover these narratives and experience the city to taste the food wonders of Lucknow.
