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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and travelers equally praising its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The recognition "stands as proof of its centuries-old culinary traditions and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has always characterized its essence: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on many street corners, there are little shops and kiosks – lesser-known delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize 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 busy restaurants, and secret family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these tales and travel to the city to savour the food wonders of Lucknow.