🔗 Share this article

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers alike praising its superb cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "stands as proof of its profound food heritage and lively culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's most populous state – is now in the limelight for what has always characterized its essence: an immense passion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and stalls – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the historic quarter of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the craft.

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

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people around the world to explore these narratives and experience the city to taste the food wonders of Lucknow.