🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike 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 – adding it to a select list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an immense passion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Apart from 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 rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and stalls – lesser-known gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people worldwide to learn these narratives and visit the city to taste the food wonders of Lucknow.