🔗 Share this article

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

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

An International Accolade

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The recognition "demonstrates its deep-rooted food heritage and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The recognition for this time-honored city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has always defined its essence: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime 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 that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the biggest 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 closed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are small establishments and kiosks – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors can be 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 renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle 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 has a narrative – shaped by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is believed, will motivate more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.