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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The recognition for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has perennially characterized its heart: an profound devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time 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 culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed 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 low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and stalls – little-known delights that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to master the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people globally to discover these narratives and experience the city to taste the culinary delights of Lucknow.