Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 cities across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".
The accolade "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its essence: an unparalleled passion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed 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 also a haven for vegetarians.
The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely favored by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.
For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after 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 treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook 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 are often seen in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to master the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.
