🔗 Share this article

Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its exquisite 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 – placing it on a exclusive group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its heart: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required 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 gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and kiosks – hidden treasures that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation do not want to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.