🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially characterized its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and kiosks – lesser-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people worldwide to explore these tales and travel to the city to taste the food wonders of Lucknow.