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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors equally celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 urban centers across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to 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 secure a position in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its heart: an profound passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

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

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

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

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and stalls – hidden gems that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings 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 incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children do not want to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to learn these tales and visit the city to savour the culinary delights of Lucknow.