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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its locals or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has consistently shaped its essence: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also built up a vast array 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 haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and carts – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.

To start the day, one can head to a simple joint located in the old city area 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).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people globally to discover these tales and visit the city to savour the culinary delights of Lucknow.