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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its superb cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "stands as proof of its profound gastronomic legacy and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.

A City Defined by Food

The honor for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always characterized its heart: an profound passion for food.

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

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a vast array 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 additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – hidden treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture 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 take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will encourage more people around the world to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.