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

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has always characterized its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – lesser-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value 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 multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

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