Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers equally celebrating its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A City Defined by Food
The recognition for this time-honored city is little surprise to its residents or avid food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are small establishments and stalls – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the art.
A well-known culinary expert from Lucknow has often said 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, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people globally to learn these tales and experience the city to savour the food wonders of Lucknow.
