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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in most 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 the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required 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 securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area 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 presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people worldwide to learn these narratives and visit the city to savour the culinary delights of Lucknow.