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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and lively food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this historic 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 accolade, this beloved, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always characterized its soul: an profound love for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed 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 opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed 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 container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also created a repertoire 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 additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

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

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top 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 has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.