Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally praising its superb cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The honor "is a testament to its profound gastronomic legacy and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.
An Urban Center with a Culinary Soul
The recognition for this venerable city comes as little 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, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently shaped its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," states 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 noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire 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 also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – lesser-known gems that are extremely popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to take up the art.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.
