Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".
The honor "stands as proof of its profound culinary traditions and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.
A City Defined by Food
The honor for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".
With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially shaped its essence: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to 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 rich bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Nearly on every corner, there are small establishments and carts – little-known gems that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary 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.
In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to master the craft.
A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value 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 tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is believed, will motivate more people around the world to explore these narratives and travel to the city to savour the food wonders of Lucknow.
