Delectable kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The honor for this time-honored city is little surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its heart: an immense passion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on many street corners, there are tiny kiosks and carts – little-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these narratives and visit the city to delight in the culinary delights of Lucknow.
