🔗 Share this article

Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The accolade "demonstrates its profound gastronomic legacy and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in most homes," states 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 City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle 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 tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to explore these narratives and travel to the city to savour the culinary delights of Lucknow.