🔗 Share this article

Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a select group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its heart: an profound love for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and kiosks – hidden gems that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint situated in the historic quarter 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people worldwide to explore these tales and experience the city to delight in the food wonders of Lucknow.