🔗 Share this article

Tempting kebabs, scented biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted culinary traditions and lively culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always defined its soul: an immense love for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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, evolved, and taken to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine 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 cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also built up 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 additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are little shops and kiosks – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to take up the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people around the world to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.