🔗 Share this article

Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its superb cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "demonstrates its profound food heritage and lively culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its heart: an immense passion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine 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 ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 Baniya community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and stalls – little-known treasures that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can head to a no-frills joint located 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to take up the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.