Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".
The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an unparalleled passion for food.
"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and stalls – little-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered 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 much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places 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 hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will inspire more people globally to explore these stories and travel to the city to savour the food wonders of Lucknow.
