🔗 Share this article

Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally celebrating its superb cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has always characterized its heart: an unparalleled love for food.

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

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed 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 prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and carts – lesser-known delights that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their children are reluctant to master the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best 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 lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is anticipated, will inspire more people globally to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.