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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its profound culinary traditions and lively culinary scene," as noted by a spokesperson 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 seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its soul: an profound devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era 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 lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and stalls – hidden delights that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

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

A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top 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 multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to discover these stories and travel to the city to taste the food wonders of Lucknow.