Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and lively food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled love for food.
"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the culinary masters also developed a collection 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Almost on every corner, there are small establishments and stalls – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people around the world to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.
