🔗 Share this article

Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike celebrating its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The accolade "stands as proof of its deep-rooted food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities worldwide.

A City Defined by Food

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

With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently characterized its essence: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and stalls – little-known gems that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

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