🔗 Share this article

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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound gastronomic legacy and dynamic culinary scene," as noted by a official 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 highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has always defined its soul: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

In addition to the famous 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and kiosks – hidden delights that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to master the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will motivate more people worldwide to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.