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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally swearing by its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its soul: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are unwilling to learn the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people globally to explore these tales and experience the city to taste the food wonders of Lucknow.