🔗 Share this article

Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally swearing by its remarkable cuisine.

An International Accolade

Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The recognition "stands as proof of its profound culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its heart: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

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

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will inspire more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.