🔗 Share this article

Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers alike swearing by its exquisite cuisine.

A Global Honor

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "is a testament to its profound food heritage and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The honor for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has perennially defined its essence: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of 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 tender kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on every corner, there are small establishments and stalls – little-known delights that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.