🔗 Share this article

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

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its deep-rooted culinary traditions and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is now in the limelight for what has consistently shaped its soul: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine 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, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and stalls – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted 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 gastronomic treasures of Lucknow.