🔗 Share this article

Delectable kebabs, scented biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.

A Global Honor

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently characterized its soul: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of food experimentation, 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 developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with 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-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates local ingredients 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 – lesser-known delights that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.