Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors equally praising its exquisite cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.
An Urban Center with a Culinary Soul
The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its essence: an unparalleled passion for food.
"'What's for dinner, the method of preparation' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed 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, leisurely heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the famous 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 additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – hidden gems 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 piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
For breakfast, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to take up the art.
A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.
