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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its profound food heritage and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently characterized its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and carts – little-known gems that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating 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 presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to learn the art.

A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.