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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists alike swearing by its superb cuisine.

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The accolade "is a testament to its profound culinary traditions and lively culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its heart: an immense passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are little shops and kiosks – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their children are reluctant to master the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people around the world to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.