Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The recognition "stands as proof of its profound food heritage and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The accolade for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's largest state – is now in the spotlight for what has consistently characterized its soul: an immense passion for food.
"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
In addition to 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 decadent 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 not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are little shops and carts – lesser-known gems that are extremely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to learn the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is hoped, will inspire more people worldwide to explore these tales and travel to the city to delight in the food wonders of Lucknow.
