Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its superb cuisine.
An International Accolade
Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has perennially characterized its soul: an profound love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also built up a collection 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their children are reluctant to take up the skill.
A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will motivate more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.