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

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

Worldwide Recognition

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

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

"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft 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 prepared on a low, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also developed a repertoire 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 vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and carts – lesser-known delights that are immensely popular with 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, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand 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 cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

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

A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and experience the city to delight in the food wonders of Lucknow.