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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its essence: an profound passion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and kiosks – lesser-known gems that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to take up the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.