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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has always defined its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, 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. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky 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 cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after 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 available in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people worldwide to discover these narratives and travel to the city to taste the food wonders of Lucknow.