Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.
A Global Honor
In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".
The recognition "stands as proof of its profound culinary traditions and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has always defined its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.
These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are small establishments and kiosks – little-known gems that are immensely popular with 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 milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The vendor 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 are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the craft.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is believed, will motivate more people globally to explore these narratives and travel to the city to taste the culinary delights of Lucknow.
