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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a select roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The recognition for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always defined its essence: an profound passion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 dream for plant-based eaters.

The local traditionally vegetarian 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 – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and kiosks – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children do not want to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places 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 create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to learn these narratives and experience the city to savour the culinary delights of Lucknow.