🔗 Share this article

Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

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

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The recognition for this venerable city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the spotlight for what has always defined its soul: an profound love for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to learn these narratives and visit the city to delight in the food wonders of Lucknow.