🔗 Share this article

Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally swearing by its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially defined its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy 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 doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and stalls – little-known gems that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

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

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.