Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.
A Global Honor
Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has always shaped its essence: an profound love for food.
"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine 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 cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and carts – lesser-known treasures that are extremely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is hoped, will encourage more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.
