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Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this time-honored city is hardly a shock to its locals or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its soul: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a constant conversation from morning until night 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 popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will inspire more people worldwide to explore these narratives and visit the city to taste the food wonders of Lucknow.