🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine.

An International Accolade

Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a global network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "stands as proof of its profound food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century opulent 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 royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and stalls – lesser-known gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to learn the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle 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 busy restaurants, and closely held family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.