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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its deep-rooted food heritage and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A City Defined by Food

The honor for this historic city comes as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a collection 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 haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and kiosks – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to discover these tales and travel to the city to savour the culinary delights of Lucknow.