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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its superb cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The honor for this venerable city comes as no surprise to its locals or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has always characterized its soul: an profound passion for food.

"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich 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 vegetarian's paradise.

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

Time-Tested Food Joints

Almost on every corner, there are little shops and carts – little-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized 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 guarded family recipes.

The international acclaim, it is believed, will motivate more people worldwide to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.