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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of cities urban centers across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its profound food heritage and lively gastronomic culture," as stated by a representative 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 coveted list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The accolade for this venerable city is little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always characterized its essence: an profound love for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the 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 conceived, refined, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and stalls – lesser-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children do not want to master the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is hoped, will motivate more people worldwide to discover these narratives and visit the city to taste the food wonders of Lucknow.