🔗 Share this article

Delectable kebabs, aromatic biryani, and airy, cloud-like desserts.

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

A Global Honor

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially shaped its essence: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility 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 most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and kiosks – hidden treasures that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried 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 savored in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.