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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally swearing by its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau 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 cities internationally.

A City Defined by Food

The accolade for this historic city is hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is now in the limelight for what has perennially characterized its soul: an immense passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft 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 gentle, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created a repertoire 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 also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared 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 kiosks – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to master the skill.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will inspire more people around the world to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.