🔗 Share this article

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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this historic city is no surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and kiosks – lesser-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to explore these tales and visit the city to taste the culinary delights of Lucknow.