Tempting kebabs, scented biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.
A Global Honor
Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".
The honor "demonstrates its profound culinary traditions and lively culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its essence: an immense passion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.
Beyond Kebabs and Biryani
In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.
In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then sets it out 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. Some but express concern that their children are reluctant to learn the skill.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is hoped, will motivate more people globally to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.
