🔗 Share this article

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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The recognition "is a testament to its profound gastronomic legacy and lively culinary scene," according to a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always shaped its heart: an unparalleled love for food.

"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and travel to the city to delight in the food wonders of Lucknow.