🔗 Share this article

Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The accolade "stands as proof of its profound food heritage and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.

A City Defined by Food

The accolade for this time-honored city is no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an immense passion for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and kiosks – little-known treasures that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the historic quarter 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to learn the art.

A celebrity 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 significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will inspire more people globally to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.