🔗 Share this article

Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.

Worldwide Recognition

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The accolade "stands as proof of its centuries-old 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 – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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

These imperial kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to learn the skill.

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, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will encourage more people worldwide to discover these narratives and visit the city to taste the food wonders of Lucknow.