Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike swearing by its remarkable cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".
The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as noted 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 cities worldwide.
A City Defined by Food
The recognition for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is now in the limelight for what has always characterized its heart: an immense devotion for food.
"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.
Beyond Kebabs and Biryani
Besides the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Almost on every corner, there are tiny kiosks and stalls – lesser-known treasures that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint located 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are unwilling to take up the craft.
A celebrity chef from Lucknow has often said 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 be realized only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.
The global recognition, it is hoped, will motivate more people globally to discover these stories and visit the city to taste the food wonders of Lucknow.