🔗 Share this article

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has perennially shaped its essence: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required 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 gentle, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and stalls – hidden gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The worldwide honor, it is anticipated, will encourage more people globally to explore these tales and travel to the city to delight in the culinary delights of Lucknow.