Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.
A Metropolis Shaped by Cuisine
The recognition for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its essence: an profound devotion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are little shops and carts – lesser-known treasures that are wildly favored by the locals.
In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to master the skill.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is hoped, will motivate more people globally to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.
