🔗 Share this article

Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as little surprise to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently defined its essence: an profound passion for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the most significant 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 securely closed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has often said that the city's immense 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 generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people globally to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.