Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.
Worldwide Recognition
Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".
With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks minced 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Almost on many street corners, there are tiny kiosks and kiosks – little-known treasures that are wildly loved by the locals.
In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in hand-churned white butter.
In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children do not want to learn the craft.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will motivate more people around the world to learn these stories and visit the city to delight in the food wonders of Lucknow.