🔗 Share this article

Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

An International Accolade

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a representative 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 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this historic city is hardly a shock to its locals or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always characterized its heart: an immense devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and carts – little-known gems that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.

To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will motivate more people globally to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.