Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally praising its remarkable cuisine.
An International Accolade
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "demonstrates its profound culinary traditions and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.
Lucknow is just 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 internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city is hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.
These imperial kitchens were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the cooks also developed a repertoire 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 haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are small establishments and stalls – little-known treasures that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and travel to the city to taste the food wonders of Lucknow.
