Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike praising its remarkable cuisine.
A Global Honor
Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".
The recognition "stands as proof of its profound culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked 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 historic city comes as no surprise to its locals or avid food lovers. Many agree with the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has perennially shaped its soul: an immense devotion for food.
"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.
In the morning, one can head to a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their children do not want to master the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is hoped, will inspire more people around the world to discover these narratives and visit the city to delight in the food wonders of Lucknow.
