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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike celebrating its exquisite cuisine.

An International Accolade

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city is little surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently defined its soul: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and stalls – lesser-known delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is believed, will inspire more people globally to learn these stories and travel to the city to taste the food wonders of Lucknow.