🔗 Share this article

Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always shaped its heart: an immense love for food.

"'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw 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 prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are small establishments and kiosks – lesser-known delights that are wildly popular with 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 clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation do not want to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people worldwide to learn these narratives and experience the city to savour the food wonders of Lucknow.