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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The recognition "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has perennially characterized its soul: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with 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-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to 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 just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and stalls – hidden delights that are extremely loved by the locals.

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

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to master the art.

A well-known culinary expert from Lucknow has frequently stated 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, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to savour the culinary delights of Lucknow.