Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it joins a international community of over 400 cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".
The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this venerable city comes as no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has perennially defined its soul: an immense passion for food.
"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were hubs of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and carts – lesser-known gems that are wildly popular with the locals.
In the city center of Hazratganj, huge crowds start milling around 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 pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will motivate more people around the world to learn these tales and visit the city to delight in the culinary delights of Lucknow.
