🔗 Share this article

Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally celebrating its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The recognition "stands as proof of its profound culinary traditions and vibrant culinary scene," according to a official from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this time-honored city is no surprise to its residents or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and 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 gentle, slow heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and stalls – hidden gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint operating 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).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people globally to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.