How Lucknow became the heart of kebabs and Awadhi cuisine

If the fragrance of kebabs drifting through crowded streets pulls you in, if the sight of handis full of biryani slows your walk, and if a stroll past the Rumi Darwaza and Chota Imambara feels incomplete without galouti kebabs on the side, then you know you are in Lucknow.

In 2025, Lucknow was officially recognised as a UNESCO Creative City of Gastronomy.

The honour celebrated the city’s centuries old Awadhi cuisine, its vibrant food culture and its effort to preserve traditional cooking while embracing modern creativity.

The lines between food and history blur in Lucknow. Traditions kept alive till date, the rich culinary heritage tell stories that simmer with love and spices.

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The rise of Awadhi cuisine in Lucknow

Lucknow’s culinary story began in the 18th century during the rule of the Nawabs of Awadh. As the Mughal Empire in Delhi weakened, Lucknow emerged as a major centre of culture, art, poetry and food.

The nawabs were known for their love of fine living and royal hospitality. They brought Persian, Arabic and Central Asian influences into the kitchens of Awadh, shaping a cuisine that would later become famous across India.

The royal kitchens that shaped a food legacy

The royal kitchens of Awadh were run by skilled bawarchis (cook) and rakabdars (gourmet chefs). These master chefs created dishes that balanced flavour, aroma and texture with remarkable precision.

The kitchens produced rich dishes such as varied kind of kebabs, kormas, biryanis, nahari, sheermal, rumali rotis and shahi tukda and many more.

The richness of Awadhi cuisine came not only from the variety of dishes but also from the ingredients used. Mutton, paneer, saffron, cardamom, cinnamon, dried fruits and fragrant herbs became central to the cuisine.

How Dum Pukht became famous

The famous Dum Pukht style of cooking is believed to have started during the reign of Nawab Asaf-ud-Daula.

Legend says the method was first used as part of a food for work programme during the construction of the Bada Imambara. Large cauldrons filled with rice, meat and spices were prepared to feed thousands of workers.

The pots were sealed and left to cook slowly over fire.

One day, the Nawab is believed to have noticed the rich aroma coming from the cauldrons. Impressed by the flavour, he ordered the royal kitchens to refine the technique further.

Over time, Dum Pukht became one of the defining features of Awadhi cuisine. Though the style nearly disappeared in the 20th century, it was revived by Lucknow born chef Imtiaz Qureshi, who brought global attention back to the tradition.

Why Lucknow’s kebabs became legendary

Kebabs are at the heart of Awadhi cuisine. Lucknow became famous for varieties such as Kakori kebabs, Galouti kebabs, Shami kebabs, Boti kebabs and Seekh kebabs.

Unlike Punjabi kebabs, which are usually cooked in a tandoor, Awadhi kebabs were often grilled over a chulha or cooked on skillets.

Awadhi cuisine also differed from Mughlai food in its approach. While Mughlai dishes relied heavily on cream, milk and rich gravies, Awadhi food focused more on balance, aroma and slow cooking.

The phrase ‘Nawabs and Kebabs’ remains closely tied to Lucknow even today. It reflects the royal kitchens where chefs perfected recipes that were soft, fragrant and layered with flavour.

The story behind the Galouti kebab

Among Lucknow’s many kebabs, the Galouti kebab remains the most iconic.

It is believed that the kebab was created for Nawab Asaf ud Daula in his later years when he had lost his teeth but still loved richly spiced meat dishes.

The word galouti comes from galawat, meaning ‘melt in the mouth’.

A tradition preserved through generations

Over the years, Awadhi cuisine travelled across India and beyond. Yet many believe that the authentic blend of spices and techniques survives only in a few traditional kitchens of Lucknow.

Even today, the culture of slow cooking, royal hospitality and refined flavours continues to define the food of Lucknow, making it the true heart of kebabs and Awadhi cuisine.