Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.
An International Accolade
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are little shops and carts – lesser-known treasures that are wildly popular with the locals.
In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will encourage more people around the world to discover these stories and experience the city to savour the food wonders of Lucknow.
