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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

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

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

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

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a unpretentious joint located in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people around the world to discover these tales and travel to the city to delight in the culinary delights of Lucknow.