Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its exquisite cuisine.
A Global Honor
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.
These royal kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are little shops and stalls – little-known delights that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the old city area 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).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to master the skill.
A celebrity chef from Lucknow has often said that the city's profound 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 under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.
