Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally praising its exquisite cuisine.
Worldwide Recognition
In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as little surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an unparalleled devotion for food.
"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – little-known gems that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle 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 under-the-radar eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these stories and travel to the city to delight in the food wonders of Lucknow.
