🔗 Share this article

Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its heart: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up 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 Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing 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 created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and stalls – little-known gems that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people globally to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.