🔗 Share this article

Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The honor "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.

A City Defined by Food

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

With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has always characterized its soul: an profound devotion for food.

"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required 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, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known 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 far more than kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and carts – lesser-known gems that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people around the world to discover these stories and experience the city to taste the food wonders of Lucknow.