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Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.

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

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has perennially characterized its heart: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, merging Persian 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 created. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and kiosks – lesser-known delights that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their children are unwilling to learn the craft.

A renowned 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 real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will inspire more people around the world to learn these tales and visit the city to savour the food wonders of Lucknow.