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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its profound food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as little surprise to its residents or avid food lovers. Many agree with the view that it is "better late than never".

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

"'The day's menu, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and kiosks – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular 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 frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation do not want to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people globally to discover these narratives and visit the city to taste the culinary delights of Lucknow.