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

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and travelers equally swearing by its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The recognition "demonstrates its deep-rooted food heritage and dynamic culinary scene," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially characterized its heart: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

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

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best 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 lesser-known eateries.

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

The worldwide honor, it is anticipated, will inspire more people worldwide to explore these narratives and experience the city to savour the culinary delights of Lucknow.