🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its soul: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were centers of culinary innovations, fusing 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 created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

Apart from the obvious 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests 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

Almost on many street corners, there are little shops and stalls – lesser-known gems that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children do not want to take up the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.