Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of cities metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".
The recognition "is a testament to its centuries-old food heritage and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always characterized its essence: an immense love for food.
"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.
These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.
Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Virtually on every corner, there are little shops and kiosks – little-known treasures that are wildly popular with the locals.
In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary 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.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children are unwilling to take up the craft.
A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.
The international acclaim, it is believed, will encourage more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.
A tech journalist with over a decade of experience covering emerging technologies and digital innovation across global markets.
