🔗 Share this article

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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "is a testament to its centuries-old food heritage and lively food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – little-known treasures that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to master the art.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

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