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

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The recognition "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau 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 seventy urban centers internationally.

A City Defined by Food

The honor for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has always defined its essence: an profound love for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

Beyond Kebabs and Biryani

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 sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The artisan 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 are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to master the art.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.