🔗 Share this article

Delectable kebabs, fragrant biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally praising its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially characterized its essence: an profound passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire 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 traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and stalls – little-known gems that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.