Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a international community of cities cities across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".
The honor "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its heart: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – hidden treasures that are wildly loved by the locals.
In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are unwilling to learn the craft.
A renowned chef from Lucknow has noted 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, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to explore these narratives and travel to the city to taste the gastronomic treasures of Lucknow.
