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

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of cities metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this venerable city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has always shaped its essence: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – 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 singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and carts – lesser-known treasures that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are unwilling to learn the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

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