Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its exquisite cuisine.
An International Accolade
Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a select group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".
The honor "stands as proof of its profound food heritage and vibrant culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially defined its heart: an unparalleled love for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers 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 little shops and stalls – hidden treasures that are extremely loved by the locals.
In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The vendor 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 are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the art.
A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value 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 – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.
The global recognition, it is hoped, will inspire more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.
