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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and travelers alike praising its superb cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select group of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "demonstrates its centuries-old gastronomic legacy 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 picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its heart: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to learn the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts 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 create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people around the world to discover these narratives and visit the city to delight in the culinary delights of Lucknow.