🔗 Share this article

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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising 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 exclusive roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official 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 internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always defined its heart: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire 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 also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 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 airy dessert found in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is hoped, will inspire more people worldwide to discover these narratives and experience the city to taste the culinary delights of Lucknow.