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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select roster of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The honor "demonstrates its profound culinary traditions and vibrant culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The recognition for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has perennially characterized its essence: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft 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, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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

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

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – hidden treasures that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their children do not want to learn the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people worldwide to learn these narratives and travel to the city to delight in the culinary delights of Lucknow.