Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.
Worldwide Recognition
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently defined its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, evolved, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
In addition to 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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are little shops and stalls – lesser-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people around the world to discover these tales and experience the city to delight in the food wonders of Lucknow.
