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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of cities metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and lively culinary scene," as stated 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 earn a spot in this coveted list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city is little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to the obvious 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 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 doesn't just celebrates seasonal produce 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

Virtually on countless corners, there are small establishments and carts – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will encourage more people around the world to learn these stories and experience the city to savour the food wonders of Lucknow.