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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – lesser-known gems that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and travel to the city to taste the culinary delights of Lucknow.