🔗 Share this article

Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally celebrating its superb cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a spokesperson 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 around the world.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is now in the limelight for what has always characterized its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic wealthy 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 opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Iranian 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. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also created a vast array 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 additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to learn the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people around the world to discover these narratives and visit the city to savour the culinary delights of Lucknow.