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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The recognition "stands as proof of its centuries-old food heritage and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also developed a collection 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 also a vegetarian's paradise.

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and stalls – lesser-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 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 boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

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

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit 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 – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will motivate more people globally to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.