Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".
The honor "demonstrates its profound culinary traditions and vibrant food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city is no surprise to its residents or avid food lovers. Many share the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its heart: an profound love for food.
"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are small establishments and carts – hidden delights that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.
To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their children are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The worldwide honor, it is hoped, will encourage more people around the world to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.
