Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.
An International Accolade
Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".
The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The recognition for this historic city comes as hardly a shock to its locals or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently shaped its heart: an profound passion for food.
"'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.
These kitchens of the nobility were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps 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 container's cover securely sealed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and kiosks – hidden treasures that are wildly loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then sets it out 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. A number of but express concern that their children are reluctant to learn the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people globally to explore these stories and experience the city to savour the culinary delights of Lucknow.
