🔗 Share this article

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The recognition "is a testament to its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The honor for this venerable city comes as little surprise to its residents or avid food lovers. Many share the sentiment that it is "better late than never".

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

"'The day's menu, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, 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 fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

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

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.