Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.
A City Defined by Food
The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has consistently defined its soul: an unparalleled love for food.
"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.
These kitchens of the nobility were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the cooks 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 a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their children do not want to learn the craft.
A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is believed, will encourage more people worldwide to explore these narratives and visit the city to taste the food wonders of Lucknow.
