Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike celebrating its exquisite cuisine.
A Global Honor
Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".
The accolade "stands as proof of its deep-rooted food heritage and vibrant gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
In addition to the famous 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 sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.
For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to master the art.
A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest 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 secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to discover these stories and travel to the city to savour the culinary delights of Lucknow.
