🔗 Share this article

Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

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

An International Accolade

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The recognition "is a testament to its profound food heritage and dynamic food ecosystem," as stated by a representative 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 highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as little surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has perennially defined its essence: an immense passion for food.

"'The day's menu, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

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

But arguably 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 container's cover securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates fresh harvests but also gives 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 tiny kiosks and carts – little-known treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will inspire more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.