🔗 Share this article

Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors equally praising its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its profound food heritage and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its heart: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are reluctant to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is believed, will encourage more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.