🔗 Share this article

Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

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

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 cities across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The recognition "is a testament to its centuries-old culinary traditions and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

A City Defined by Food

The honor for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially shaped its soul: an immense love for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people globally to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.