Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike praising its remarkable cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".
The accolade "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.
A City Defined by Food
The honor for this historic city comes as hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently shaped its soul: an profound passion for food.
"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the biggest 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 tightly sealed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the cooks also developed 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are tiny kiosks and carts – hidden gems that are wildly favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.
In the morning, one can visit a unpretentious joint operating in the historic quarter 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 boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to master the art.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will inspire more people globally to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.
