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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The honor for this historic city arrives as little surprise to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has always shaped its essence: an profound love for food.

"'The day's menu, the method of preparation' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking 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

In addition to the obvious kebabs and biryani, the cooks also created a repertoire 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – hidden delights that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint situated 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 unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

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 take up the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people globally to explore these narratives and experience the city to savour the food wonders of Lucknow.