Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".
The honor "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.
A City Defined by Food
The recognition for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its soul: an immense passion for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs 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 biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.
For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then sets 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 however say that their children are unwilling to master the craft.
A celebrity chef from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people worldwide to discover these tales and experience the city to taste the culinary delights of Lucknow.
