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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The honor "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always shaped its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also built up a repertoire 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and carts – hidden treasures that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

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

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to master the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is anticipated, will inspire more people around the world to explore these stories and experience the city to delight in the food wonders of Lucknow.