🔗 Share this article

Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.

An International Accolade

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "demonstrates its profound food heritage and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this historic city is little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has always shaped 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," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and carts – lesser-known gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are unwilling to learn the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people globally to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.