🔗 Share this article

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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike praising its superb cuisine.

An International Accolade

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

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

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

For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to take up the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people globally to explore these tales and travel to the city to delight in the culinary delights of Lucknow.