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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The recognition for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its essence: an profound devotion for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 low, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – little-known delights that are extremely favored by the locals.

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

In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

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

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is believed, will encourage more people worldwide to discover these narratives and visit the city to delight in the food wonders of Lucknow.