🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

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

An International Accolade

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has consistently characterized its essence: an immense passion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented 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 greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are unwilling to master the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.