Awadhi Cuisine: Lucknow’s Culinary Heritage Earns UNESCO Recognition

Lucknow’s recent recognition as a UNESCO City of Gastronomy has ignited celebrations among enthusiasts of Awadhi cuisine. This culinary art form, which originated in the royal kitchens of Lucknow, has continued to thrive through dedicated efforts aimed at preserving its rich traditions.

Awadhi cuisine is celebrated for its diverse flavors, exemplified by dishes such as Kakori kebabs, Mutton Halwa, and Lassan ki Kheer. Chefs and food lovers have worked tirelessly to bring these culinary gems, once confined to royal households, to a global audience, proudly showcasing India’s gastronomic heritage.

Where History Simmered

“The roots of Awadhi cuisine trace back to before the late 18th century, when the Nawabs moved their capital from Faizabad to Lucknow. This rich history is preserved in poetry and stories,” explains Prof. Ali Mahmudabad, a member of the Mahmudabad royal family. He notes that many royal cooks migrated to princely states after the Mughal Empire's decline, which allowed Awadhi culinary techniques to flourish.

Through the Ab-o-Namak dining experience, Mahmudabad is dedicated to reviving long-lost recipes, ensuring that the authentic flavors of Awadhi cuisine are kept alive. He emphasizes the need for more initiatives to showcase traditional dishes that are not available in the commercial market.

From Royal Tables to Global Plates

Chef Imtiyaz Qureshi, known for establishing the renowned Dum Pukht and Bukhara restaurants, played a pivotal role in bringing Awadhi dum cooking to the international stage. His son, Chef Ishtiyaque Qureshi, continues this legacy, emphasizing the importance of showcasing Awadhi cooking techniques worldwide.

“It’s crucial that the world recognizes Awadhi cuisine. My father introduced the art of dum cooking and melt-in-mouth Kakori kebabs to metropolitan areas and abroad, collaborating with culinary legends to highlight our heritage,” he states.

Carrying the Flavor Forward

Celebrity chef Ranveer Brar expresses pride in Lucknow’s global recognition while highlighting the responsibility that comes with it. He advocates for the promotion of family-run eateries and lesser-known restaurants, emphasizing that the true strength of Awadhi cuisine lies within traditional home-cooked meals.

Beyond Kebabs and Kormas

Chef Sadaf Hussain, researching his upcoming book on Lucknow’s hidden culinary treasures, notes the importance of exploring beyond popular restaurants. He aims to celebrate the rich vegetarian and Kayastha cuisines that deserve attention.

“Awadhi cuisine is a world unto itself, with a plethora of unique dishes that tell stories of our heritage,” he concludes.

Reviving Recipes, Reclaiming Pride

With chefs like Abdul Haleem leading food festivals, many Awadhi dishes that were once nearly forgotten are being revived. The culinary community is committed to exploring and reclaiming the hidden gems of this rich cuisine, ensuring that its legacy continues to thrive.