Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.
An Urban Center with a Culinary Soul
The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its soul: an profound devotion for food.
"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from 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 tender kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are little shops and stalls – little-known delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
To start the day, one can make their way to a unpretentious joint operating 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 presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated 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, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and experience the city to taste the food wonders of Lucknow.
