🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city is little surprise to its locals or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always shaped its soul: an profound devotion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, 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 created. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly 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 established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to master the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to savour the culinary delights of Lucknow.