🔗 Share this article

Delectable kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its deep-rooted food heritage and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always defined its soul: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and stalls – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts 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 under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.