Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors alike swearing by its superb cuisine.
A Global Honor
Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".
The honor "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a official 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 cities around the world.
A City Defined by Food
The recognition for this historic city is little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its soul: an profound devotion for food.
"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.
Beyond Kebabs and Biryani
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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely popular with the locals.
In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are unwilling to learn the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these stories and experience the city to savour the gastronomic treasures of Lucknow.
