🔗 Share this article

Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite 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 – including it in a exclusive list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its profound culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has always defined its soul: an immense devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest 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 securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people worldwide to discover these stories and experience the city to savour the culinary delights of Lucknow.