🔗 Share this article

Delectable kebabs, scented biryani, and whipped, ethereal desserts.

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

A Global Honor

Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The recognition "is a testament to its profound culinary traditions and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city is hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its soul: an profound passion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

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

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.