Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.
An International Accolade
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".
The honor "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The recognition for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has perennially defined its essence: an immense passion for food.
"'What will be cooked, the method of preparation' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.
A Diverse Culinary Landscape
In addition to the obvious 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 haven for vegetarians.
The local Baniya community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are tiny kiosks and carts – lesser-known delights that are extremely favored by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
For breakfast, one can make their way 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).
Safeguarding a Culinary Heritage
The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense 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 create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.
