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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has consistently characterized its heart: an immense passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

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

It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the obvious 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 rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and stalls – little-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to master the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to savour the culinary delights of Lucknow.