Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its exquisite cuisine.
A Global Honor
Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The honor "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.
A City Defined by Food
The accolade for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its soul: an immense devotion for food.
"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But perhaps 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 tightly closed with dough.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are small establishments and stalls – lesser-known gems that are wildly favored by the locals.
In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to take up the craft.
A renowned chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to delight in the culinary delights of Lucknow.
