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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.

Worldwide Recognition

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has perennially shaped its essence: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are little shops and stalls – little-known treasures that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people worldwide to discover these tales and travel to the city to savour the gastronomic treasures of Lucknow.