Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers equally celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its heart: an profound love for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Iranian and local 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. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and carts – lesser-known delights that are wildly popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will inspire more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.
