Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.
A Global Honor
Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".
The honor "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its essence: an profound love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.
These royal kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters 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 doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children do not want to master the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is hoped, will inspire more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.
