🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The honor "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The honor for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its heart: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called 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 invented, evolved, and taken to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

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

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these narratives and visit the city to taste the culinary delights of Lucknow.