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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike praising its superb cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is finally in the limelight for what has perennially shaped its heart: an profound devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation do not want to learn the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is anticipated, will encourage more people worldwide to discover these tales and travel to the city to delight in the food wonders of Lucknow.