🔗 Share this article

Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

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

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The honor "stands as proof of its profound food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently characterized its heart: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and carts – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can visit a simple joint operating 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).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to explore these stories and experience the city to taste the culinary delights of Lucknow.