Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.
A Global Honor
Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities around the world.
An Urban Center with a Culinary Soul
The recognition for this time-honored city arrives as little surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always shaped its heart: an profound passion for food.
"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.
These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably 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 tightly sealed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and stalls – lesser-known delights that are extremely popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can head to 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children do not want to take up the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.
