🔗 Share this article

Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and lively food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

A City Defined by Food

The accolade for this historic city is no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

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

In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children do not want to master the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize 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 bustling restaurants, and secret family recipes.

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