🔗 Share this article

Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

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

With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently characterized its essence: an immense love for food.

"'The day's menu, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and carts – lesser-known treasures that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand 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 remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to learn the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people globally to learn these narratives and travel to the city to delight in the culinary delights of Lucknow.