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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its exquisite cuisine.

An International Accolade

Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a spokesperson 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 prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has perennially characterized its soul: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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 unique take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and carts – little-known gems that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The cook beats 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 old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people globally to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.