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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has consistently characterized its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

Besides the obvious 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and kiosks – hidden gems that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to master 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, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.