🔗 Share this article

Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "demonstrates its deep-rooted food heritage and lively culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has perennially defined its essence: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw 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 tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and stalls – hidden gems that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to take up the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will motivate more people globally to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.