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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The honor for this venerable city arrives as little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently defined its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and kiosks – little-known gems that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can head to a no-frills joint located 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will encourage more people around the world to discover these narratives and travel to the city to delight in the food wonders of Lucknow.