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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this historic city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its heart: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Iranian 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 developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and kiosks – lesser-known gems that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried 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 airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to explore these narratives and experience the city to delight in the food wonders of Lucknow.