🔗 Share this article

Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike swearing by its remarkable cuisine.

A Global Honor

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its profound culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as no surprise to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has consistently shaped its soul: an immense passion for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were centers of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only 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 provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are small establishments and carts – hidden delights that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated 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).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook 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 but note that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.