Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally swearing by its superb cuisine.
An International Accolade
Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The recognition "is a testament to its centuries-old food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has always defined its soul: an profound passion for food.
"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were centers of culinary innovations, blending 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 developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed 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 gentle, slow heat, with the container's cover tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are little shops and carts – little-known gems that are immensely loved by the locals.
In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children do not want to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these narratives and visit the city to taste the food wonders of Lucknow.
