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Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of cities urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The honor "demonstrates its profound culinary traditions and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities around the world.

A City Defined by Food

The recognition for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always defined its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

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

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks 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 not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to explore these stories and visit the city to savour the food wonders of Lucknow.