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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

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

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as little 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 cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has always characterized its essence: an profound love for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had 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 perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also developed a collection 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 Baniya community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and kiosks – hidden gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

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