Tempting kebabs, scented biryani, and airy, ethereal desserts.
The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The accolade "is a testament to its profound food heritage and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.
A City Defined by Food
The honor for this historic city comes as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".
With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially defined its soul: an profound devotion for food.
"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.
These royal kitchens were epicenters of culinary innovations, merging 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 created. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.
More Than Just Famous Dishes
Besides the famous 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 decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are small establishments and kiosks – lesser-known gems that are immensely loved by the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot 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 frothy dessert available in the winter. The method of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to take up the craft.
A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized 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 modest street carts to lively restaurants, and guarded family recipes.
The international acclaim, it is believed, will inspire more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.
