Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its exquisite cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The accolade for this historic city arrives as little surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its soul: an immense devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.
These imperial kitchens were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on every corner, there are tiny kiosks and stalls – little-known delights that are extremely popular with the locals.
In the city center of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to master the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts 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 – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these tales and visit the city to delight in the food wonders of Lucknow.
