🔗 Share this article

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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has always characterized its essence: an profound love for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were epicenters of culinary innovations, blending 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 ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and carts – hidden gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has frequently stated that the city's immense 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 occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will motivate more people globally to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.