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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally praising its exquisite cuisine.

Worldwide Recognition

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as little surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has consistently shaped its heart: an profound devotion for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged 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 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Iranian 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 fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs 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, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and stalls – hidden delights that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary 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.

In the morning, one can head to a unpretentious joint located in the historic quarter 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).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to master the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is believed, will encourage more people around the world to explore these narratives and travel to the city to delight in the food wonders of Lucknow.