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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

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

A Global Honor

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The honor "stands as proof of its profound food heritage and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as little surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

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

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw 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 cooked on a gentle, slow heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared 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 delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can make their way to a no-frills joint operating 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).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top 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 under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to explore these tales and experience the city to savour the gastronomic treasures of Lucknow.