Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".
The recognition "stands as proof of its profound food heritage and lively gastronomic culture," 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 prestigious list of seventy urban centers worldwide.
A City Defined by Food
The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had 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 gentle, slow heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire 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 showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are little shops and stalls – lesser-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
