Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally swearing by its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".
The honor "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.
A City Defined by Food
The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its heart: an immense love for food.
"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are actually assessed 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 affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
More Than Just Famous Dishes
Besides the well-known kebabs and biryani, the cooks also built up 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 dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on many street corners, there are small establishments and carts – hidden gems that are immensely loved 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 kulhads, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to take up the art.
A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.
