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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its centuries-old culinary traditions and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has always defined its heart: an unparalleled love for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.

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

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and kiosks – hidden delights that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children do not want to master the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will inspire more people around the world to discover these narratives and travel to the city to delight in the food wonders of Lucknow.