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

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

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

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its locals or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has perennially defined its soul: an profound passion for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and carts – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, 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 airy dessert available in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their children do not want to master the art.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden 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 worldwide honor, it is believed, will inspire more people around the world to discover these narratives and visit the city to taste the food wonders of Lucknow.