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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike swearing by its superb cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its profound gastronomic legacy and lively culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its heart: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a no-frills 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).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will encourage more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.