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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its superb cuisine.

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially shaped its essence: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic affluent 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 imperial kitchens.

These royal kitchens were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant 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 tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and carts – hidden delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will inspire more people around the world to explore these tales and travel to the city to savour the culinary delights of Lucknow.