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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The honor for this historic city comes as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has always characterized its soul: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft 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 cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

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 sweet 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 fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are little shops and carts – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.