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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and visitors alike celebrating its exquisite cuisine.

A Global Honor

Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select group of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of over 400 cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The accolade "stands as proof of its deep-rooted food heritage and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's most populous state – is now in the limelight for what has consistently characterized its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and stalls – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

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

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions 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 under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

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