🔗 Share this article

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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The recognition "is a testament to its profound culinary traditions and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently characterized its heart: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.

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

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine 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 prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – little-known treasures that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a no-frills 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their children do not want to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to learn these narratives and visit the city to savour the gastronomic treasures of Lucknow.