There’s a new feather in Lucknow’s regal cap — the City of Nawabs has officially earned its place on the world map as a UNESCO Creative City of Gastronomy. The tag was accorded to the city during the 43rd Session of the UNESCO General Conference, currently underway in Samarkand, Uzbekistan. This makes Lucknow one of the 70 cities worldwide and the second Indian city (after Hyderabad) to be recognised for its rich culinary heritage and innovation.
This tag celebrates the city’s centuries-old Awadhi cuisine, which emphasises delicate, aromatic flavours and exceptionally soft, melt-in-the-mouth textures.
If you are someone who wishes to experience the gastronomical magic of Lucknow, here’s a roundup for you. From nihari and korma to kababs and bun makkhan, food historian and author Sadaf Hussain recommends dishes you shouldn’t miss and must-try spots for the same.
Nihari
If there is one dish that is most likely to come to your mind when you think about food in Lucknow, it is Nihari. It traces its origins to the royal kitchens of the Nawabs, where it was served as a hearty breakfast after morning prayers (the word nihari means morning). The dish is slow-cooked overnight with tender mutton and aromatic spices, and embodies the essence of Awadhi cuisine.
One of the busiest spots in the city for nihari kulcha—meat stew with baked flatbread — is Raheem’s hotel in Old Lucknow’s Chowk area. Raheem serves nihari (which is typically a breakfast dish) throughout the day. Other than nihari, you could also try the paaye, sheermal and kakori kabab at the much-loved eatery. Hussain also recommended Achche Bhai ke kulche nihari in Yahiyaganj as one of the best spots in the city to try the dish.
Korma
In Lucknow, korma isn’t just a dish but a culinary craft form perfected over centuries. It is a rich, flavorful, and mild curry from Awadhi cuisine, traditionally made with goat or chicken braised in a yoghurt and nut-based gravy. Rooted in the royal kitchens and unlike its spicier counterparts available in the rest of North India, the traditional Awadhi korma recipe relies on patience and precision, utilising the dum-style of cooking.
Hussain suggested that for an authentic taste, one must head to Naimat Khana in Kaiserbagh for their legendary khade masale ka gosht, a rustic, spice-forward interpretation of korma, or try Charminar in Lalbagh, where the mutton korma is loved for its tender, creamy, and aromatic richness.
Kabab
The story of Lucknow’s most celebrated culinary jewels— the galouti kababs or galawat ke kababs — goes back to the kitchens of Nawab Asaf-ud-Daula, where khansamas (royal head chefs) were tasked with creating melt-in-the-mouth delicacies for the toothless Nawab.
Today, Tunday Kababi, founded by one-armed chef Haji Murad Ali in 1905, carries that tradition forward, serving perfectly tender galawat ke kababs laced with a secret medley of spices. Their recipe remains a secret, but it is known to use a blend of over 150 spices.
At Kareem Kababi in Maulviganj, the smoky boti kabab and indulgent bun kabab are highlights, according to Hussain. For more decadent flavours, the pasande kabab at Mubeen’s in Chowk and Sakhawat in Lalbagh are must-tries too.
Chai And Bun Makkhan
A popular tea-time snack in Lucknow is chai paired with bun makkhan (or bun maska) — a soft, toasted bun generously slathered with creamy butter. As per Hussain’s recommendation, you should consider sipping your evening tea at the Keval tea stall in Hazratganj or try Sharma Ji ki chai, which is the most popular in the city.
Desserts And Kulfi
Lucknow’s desserts are a fitting finale to its royal feasts. Rooted in Awadhi culinary finesse, the city’s sweets are as much about texture and fragrance as they are about flavour. Among its most beloved indulgences is kulfi, a slow-frozen milk dessert enriched with saffron, pistachios, and cardamom. For the most authentic taste, head to Chanakya Kulfi in Qaiserbagh, known for its classic, richly-flavoured versions, or visit Jagjivan Lal Ki Kulfi at Gole Darwaza Chowk, where the hand-churned kulfi has been a local favourite for generations.
For those with a penchant for confections, Ram Asrey in Chowk and Hazratganj is a landmark. Highlights include its malai gilori (a delicate betel-shaped sweet made from malai and filled with dry fruits) and chena malai chaap.
Meanwhile, Radhey Lal Parampara Sweets in Chowk delights with its saffron-infused Kesar Rasmalai, a luxurious blend of soft chena patties soaked in fragrant milk.
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