Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".
The recognition "demonstrates its deep-rooted food heritage and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.
A City Defined by Food
The honor for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its soul: an immense passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably 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 container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only highlights 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 small establishments and stalls – hidden gems that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried 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 savored in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will encourage more people worldwide to discover these tales and visit the city to taste the culinary delights of Lucknow.
