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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.

An International Accolade

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and dynamic food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city is hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its soul: an immense love for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending Persian and local 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 mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also developed a collection 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 additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and carts – little-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to take up the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people around the world to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.