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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of cities metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The accolade "stands as proof of its profound food heritage and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has perennially shaped its heart: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps 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 closed with dough.

A Diverse Culinary Landscape

Apart from the well-known 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 rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are small establishments and stalls – lesser-known delights that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children do not want to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to busy 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 savour the food wonders of Lucknow.