Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine.
Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".
The accolade "stands as proof of its profound culinary traditions and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
The honor for this historic city is little surprise to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its heart: an profound devotion for food.
"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."
The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.
Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Virtually on countless corners, there are tiny kiosks and carts – lesser-known delights that are wildly loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are unwilling to learn the art.
A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will inspire more people globally to explore these tales and travel to the city to taste the culinary delights of Lucknow.
Maya Chen is a tech journalist and lifestyle blogger with over a decade of experience covering digital trends and cultural shifts.
