🔗 Share this article

Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.

A Global Honor

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has perennially characterized its heart: an immense passion for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly 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 noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and stalls – little-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children are reluctant to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places 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 lesser-known eateries.

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

The worldwide honor, it is anticipated, will motivate more people globally to discover these stories and experience the city to taste the culinary delights of Lucknow.