🔗 Share this article

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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "is a testament to its centuries-old food heritage and lively culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities internationally.

A City Defined by Food

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

With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an immense love for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and kiosks – hidden gems that are extremely loved by the locals.

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

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after 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 unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to master the craft.

A celebrity chef from Lucknow has noted that the city's rich 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 lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people around the world to discover these tales and visit the city to taste the culinary delights of Lucknow.