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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The recognition "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A City Defined by Food

The accolade for this time-honored city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its soul: an immense love for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to sublime levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine 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 gentle, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to take up 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, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to taste the food wonders of Lucknow.