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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally praising its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.

A City Defined by Food

The honor for this venerable city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always shaped its soul: an unparalleled love for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are little shops and stalls – little-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions 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 generate interest about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people globally to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.