UNESCO Recognises What We Already Knew: Lucknow Is a Food Lover’s Paradise

11  June 2025

Lucknow, being nominated as a UNESCO Creative City of Gastronomy, isn’t just about kebabs and biryanis. It was about a 200-year-old culinary legacy where food isn’t cooked—it’s poetry in motion.

Famed for its decadence, Lucknow’s cuisine isn’t just rich—it’s scientifically luxurious. Ever heard of ‘Gile Hikmat’—a medicinal clay used to seal in flavour during slow cooking?

The rakabdars (royal chefs) used techniques like: Dum Pukht — Slow-cooking in sealed pots, Ghee Durust — Clarifying butter to golden perfection, and Seeni — Caramelising onions so slowly, they melt like silk into curries.

Galouti Kebab—a melt-in-mouth marvel created when a Nawab lost his teeth but not his appetite. The bawarchis ground meat with papaya, saffron, and 160 spices so fine, it needed no chewing. Today, Tundey Kebabi serves 5,000+ daily—proof that some legends only get better with time.

At 5 AM, Hazratganj’s Sharma Tea Stall brews a potion so divine, regulars call it "Nashe Wali Chai" (opium tea). Paired with golden malai maska bun, it’s a breakfast that turns strangers into storytellers. Pro tip: Sip slowly—this euphoria is 100% legal.

In Aminabad’s labyrinthine lanes, century-old stalls sell sweet secrets. Nimish: Whipped saffron cream that vanishes in seconds. Balai Ki Gilori: Fluffy milk froth folded into delicate cones. Aam Papad: Sun-dried mango sheets.

At Royal Cafe, potatoes are woven into edible basket chaats, then stuffed with tangy potatoes, yoghurt, chutneys, and sev. The first bite? A symphony of crunch, cream, and spice—fit for a city that demanded grandeur even in snacks.

And then there is Idris vs. Wahid—the biryani war, Lucknow can’t quit. Basmati soaked in saffron milk, meat marinated in heirloom spices, and dum-cooked in handis so old, they’re family heirlooms. Both versions prove Lucknow’s biryani isn’t food, it’s a fandom.

Before dawn, Rahim’s simmers nihari—a slow-cooked stew. Served with fluffy kulchas, it’s a dish that fueled poets and princes. Secret? The deg (pot) never stops cooking—yesterday’s leftovers deepen today’s flavours.

At Dastarkhwan, lagan ka murgh is a romance: chicken marinated in yoghurt, cashew, saffron, then slow-cooked in a wide copper vessel (lagan). The result? Gravy so rich, it clings to ulte tawe ka paratha like a love letter.

Talking of rotis, Lucknow's street vendors flip paper-thin roomali rotis — “handkerchief bread” — like circus performers. Pair it with kebabs or bhurji, and you’ll understand why Lucknow’s chefs were paid in gold

And finally, at Ram Asrey Sweet Shop, the malai paan is a masterpiece: betel leaf cradling fresh cream, rose petals, & silver leaf. One bite, and you’ll understand they say Lucknow’s food isn’t just eaten—it’s experienced.