Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors alike praising its remarkable cuisine.
A Global Honor
Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".
The accolade "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.
A City Defined by Food
The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has consistently shaped its essence: an profound passion for food.
"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and local 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 fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely loved by the locals.
In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions 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 lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
