🔗 Share this article

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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The recognition "is a testament to its profound culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has perennially shaped its soul: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a repertoire 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and kiosks – lesser-known gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to master the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people around the world to explore these narratives and experience the city to taste the food wonders of Lucknow.