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Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally praising its superb cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The recognition "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as stated 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 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always defined its soul: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

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

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

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and stalls – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint located in the historic quarter 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 presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will motivate more people worldwide to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.