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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The honor "is a testament to its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official 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 prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as no surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just 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

Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to master the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions 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 build recognition about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will encourage more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.