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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.

A City Defined by Food

The recognition for this historic city is no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an profound love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably 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 sealed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 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 offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to master the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is believed, will encourage more people worldwide to discover these stories and experience the city to savour the culinary delights of Lucknow.