🔗 Share this article

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

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has always defined its heart: an profound love for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are truly assessed 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 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the greatest 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 dough.

More Than Just Famous Dishes

Apart from the famous 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – little-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to master the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is hoped, will encourage more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.