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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike celebrating its superb cuisine.

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The recognition "demonstrates its centuries-old food heritage and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially defined its heart: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine 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 cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks 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 haven for vegetarians.

The local traditionally vegetarian 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 – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are reluctant to master the skill.

A renowned chef from Lucknow has frequently stated 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, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people globally to explore these narratives and experience the city to savour the food wonders of Lucknow.