🔗 Share this article

Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike swearing by its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its heart: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian 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. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed a vast array 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 additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar 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 worldwide honor, it is hoped, will motivate more people around the world to discover these tales and visit the city to delight in the food wonders of Lucknow.