🔗 Share this article

Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen 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 historic city is little surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs 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 cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks 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 not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on every corner, there are little shops and carts – little-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to master the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to learn these tales and experience the city to taste the culinary delights of Lucknow.