Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".
The recognition "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an profound passion for food.
"'The day's menu, the method of preparation' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft 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 low, slow heat, with the container's cover tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine not only celebrates fresh harvests 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
Virtually on countless corners, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 savored in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to master the art.
A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is hoped, will inspire more people worldwide to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.
