🔗 Share this article

Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

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

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The recognition "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as noted 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 earn a spot in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as hardly a shock to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's largest state – is now in the spotlight for what has consistently defined its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to 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 cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also created a collection 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 not only celebrates seasonal produce 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 countless corners, there are little shops and carts – little-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the historic quarter 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 unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is believed, will motivate more people globally to learn these stories and visit the city to delight in the gastronomic treasures of Lucknow.