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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike praising its superb cuisine.

An International Accolade

Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its profound food heritage and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office 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 global destinations internationally.

A City Defined by Food

The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's largest state – is at last in the limelight for what has consistently characterized its soul: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, 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 prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 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 boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best 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 lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will motivate more people globally to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.