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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its profound culinary traditions and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has consistently defined its soul: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the biggest 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 a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also built up a repertoire 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 traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and stalls – little-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried 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 frothy dessert savored in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to master the art.

A renowned chef from Lucknow has noted that the city's profound food legacy places 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 create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people around the world to explore these tales and travel to the city to delight in the food wonders of Lucknow.