Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors alike celebrating its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".
The recognition "is a testament to its profound food heritage and lively culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.
A Metropolis Shaped by Cuisine
The honor for this venerable city arrives as no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its heart: an profound passion for food.
"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.
These imperial kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Nearly on countless corners, there are small establishments and stalls – hidden delights that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are reluctant to master the craft.
A celebrity chef from Lucknow has noted that the city's profound food legacy places 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 lesser-known eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is hoped, will encourage more people worldwide to explore these tales and experience the city to delight in the culinary delights of Lucknow.
