Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally celebrating its exquisite cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.
Lucknow is just 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 internationally.
A City Defined by Food
The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always characterized its heart: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.
These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.
A Diverse Culinary Landscape
Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and carts – lesser-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 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 found in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to learn the skill.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to delight in the food wonders of Lucknow.
