Tempting kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.
A Global Honor
Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its essence: an immense passion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed 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 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed 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, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are little shops and carts – lesser-known treasures that are extremely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.
To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children do not want to master the art.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.
