Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike swearing by its superb cuisine.
A Global Honor
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a global network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as no surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its heart: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence 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 opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also created a repertoire 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 traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly popular with the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.
To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to learn the craft.
A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to explore these tales and experience the city to delight in the culinary delights of Lucknow.
