🔗 Share this article

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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike swearing by its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

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

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Time-Tested Food Joints

Almost on many street corners, there are little shops and stalls – hidden gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is anticipated, will encourage more people around the world to discover these narratives and visit the city to savour the culinary delights of Lucknow.