🔗 Share this article

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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine.

An International Accolade

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has always defined its heart: an immense love for food.

"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – 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 distinctive take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of culinary innovations, blending Persian 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 created. 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 silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are little shops and carts – lesser-known delights that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children do not want to learn the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is believed, will encourage more people around the world to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.