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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

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

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard 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 wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the cooks also built up a repertoire 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to taste the culinary delights of Lucknow.