🔗 Share this article

Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its superb cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has perennially shaped its soul: an profound love for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

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

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

The local Baniya community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and carts – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

In the morning, 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).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people worldwide to learn these narratives and travel to the city to taste the culinary delights of Lucknow.