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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of more than four hundred cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The recognition "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has always defined its heart: an immense love for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, merging Iranian 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 fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to 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 decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on many street corners, there are little shops and carts – lesser-known gems that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions 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 create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will motivate more people globally to learn these narratives and visit the city to savour the culinary delights of Lucknow.