Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its superb cuisine.
An International Accolade
Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".
The honor "demonstrates its centuries-old food heritage and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The honor for this historic city arrives as no surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its essence: an profound love for food.
"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant 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 a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and stalls – lesser-known delights that are extremely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a no-frills joint located 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).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to take up the skill.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will motivate more people around the world to learn these tales and visit the city to taste the culinary delights of Lucknow.
