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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "is a testament to its profound food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The honor for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are little shops and stalls – hidden treasures that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in hand-churned white butter.

To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is hoped, will inspire more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.