Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its remarkable cuisine.
A Global Honor
Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The recognition for this venerable city arrives as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an immense passion for food.
"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky 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 cooked on a low, slow heat, with the pot's lid tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to learn the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people globally to explore these tales and visit the city to taste the food wonders of Lucknow.
