🔗 Share this article

Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a select list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The recognition "stands as proof of its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

The honor for this venerable city arrives as no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially characterized its soul: an immense devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Besides the obvious 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and carts – lesser-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.