🔗 Share this article

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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The honor "demonstrates its profound food heritage and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city arrives as hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is now in the limelight for what has consistently defined its soul: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft 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, slow heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious 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 vegetarian's paradise.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and kiosks – lesser-known delights that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people around the world to explore these narratives and experience the city to savour the culinary delights of Lucknow.