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

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

An International Accolade

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially characterized its heart: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known 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 rich 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 doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and kiosks – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will inspire more people globally to learn these narratives and visit the city to delight in the food wonders of Lucknow.