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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "is a testament to its profound food heritage and vibrant gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has perennially shaped its essence: an profound love for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and kiosks – little-known gems that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value 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 tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is believed, will motivate more people globally to learn these narratives and experience the city to taste the culinary delights of Lucknow.