🔗 Share this article

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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city is no surprise to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the cooks also built up 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 haven for vegetarians.

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

Time-Tested Food Joints

Nearly on many street corners, there are little shops and stalls – little-known treasures that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to master the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will inspire more people globally to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.