🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

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

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an immense love for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and kiosks – hidden delights that are immensely favored by the locals.

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

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts 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 build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people worldwide to discover these narratives and experience the city to taste the culinary delights of Lucknow.