🔗 Share this article

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

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers equally swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The honor "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," as stated 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 secure a position in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's most populous state – is at last in the global gaze for what has perennially characterized its essence: an immense devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated 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 famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and stalls – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is hoped, will inspire more people globally to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.