Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The recognition "is a testament to its profound culinary traditions and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.
A City Defined by Food
The recognition for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the well-known kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and kiosks – hidden delights that are immensely popular with the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to master the craft.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.
