🔗 Share this article

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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally celebrating its superb cuisine.

A Global Honor

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".

The recognition "demonstrates its profound food heritage and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as no surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is now in the limelight for what has consistently characterized its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and carts – lesser-known gems that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a simple 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).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people around the world to discover these narratives and visit the city to savour the food wonders of Lucknow.