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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the spotlight for what has always defined its essence: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

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

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

It was in this era 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 culinary artists minced the meat with papaya, kesar, and spices and made it so soft 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, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also developed a vast array 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 also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – lesser-known gems that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people globally to learn these narratives and visit the city to savour the gastronomic treasures of Lucknow.