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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The recognition "demonstrates its profound gastronomic legacy and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always characterized its heart: an profound passion for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of 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, refined, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.