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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this time-honored city is no surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has always characterized its soul: an profound passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

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

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

The local traditionally vegetarian community's cuisine doesn't just highlights 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

Virtually on countless corners, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 airy dessert savored in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is believed, will motivate more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.