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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its deep-rooted culinary traditions and lively 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 find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has perennially characterized its soul: an unparalleled love for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

In addition to 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 decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – hidden treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried 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 cloud-like dessert savored in the winter. The method of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but 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 puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these tales and travel to the city to taste the food wonders of Lucknow.