🔗 Share this article

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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of cities cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".

The honor "is a testament to its profound culinary traditions and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The accolade for this historic city is hardly a shock to its residents or dedicated food lovers. Many agree with 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 now in the spotlight for what has always shaped its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.

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

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it needed 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, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can head to a simple 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people worldwide to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.