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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a select group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The accolade "is a testament to its profound food heritage and lively gastronomic culture," as stated by a representative 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 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city is little surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and stalls – hidden delights that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 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 offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will motivate more people worldwide to discover these stories and travel to the city to taste the food wonders of Lucknow.