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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors alike celebrating its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The honor "demonstrates its profound food heritage and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its heart: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and stalls – hidden gems that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried 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 savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy places 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 create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.