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Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and tourists alike swearing by its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

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

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

A City Defined by Food

The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has consistently characterized its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night 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 Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – hidden gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

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

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then leaves it out 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 though note that their younger generation do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people around the world to learn these stories and visit the city to delight in the culinary delights of Lucknow.