🔗 Share this article

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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a select group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has consistently characterized its essence: an profound love for food.

"'The day's menu, the method of preparation' is a ongoing discussion from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will motivate more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.