🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

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

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has perennially defined its heart: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

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

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

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can visit 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people around the world to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.