🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," 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 find a place in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The honor for this time-honored city is little surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has perennially characterized its essence: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also created a vast array 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and carts – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to master the skill.

A renowned chef from Lucknow has noted 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 build recognition about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.