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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike praising its exquisite cuisine.

Worldwide Recognition

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted food heritage and vibrant culinary scene," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has perennially defined its heart: an profound devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were centers of culinary innovations, 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 iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are small establishments and kiosks – hidden delights that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.

To start the day, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to explore these tales and experience the city to delight in the culinary delights of Lucknow.