🔗 Share this article

Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively culinary scene," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.

A City Defined by Food

The honor for this historic city comes as little surprise to its residents or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its essence: an immense devotion for food.

"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and kiosks – little-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 legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to explore these tales and visit the city to taste the culinary delights of Lucknow.