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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The accolade for this historic city arrives as little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's largest state – is now in the spotlight for what has always characterized its essence: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and stalls – hidden delights that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly 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 established, 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 presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to learn the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.