Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally praising its superb cuisine.
Worldwide Recognition
Last month, UNESCO honored it as a Creative City of Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".
The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as stated by a official 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 prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has always characterized its heart: an immense passion for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
Besides 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 decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are small establishments and stalls – little-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 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).
Preserving Tradition for the Future
The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to take up the craft.
A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will encourage more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.
